Fish tacos are the overwhelming taco food trend of this millennium, and I am definitely one of the disciples. How many cold salads have I eaten at lunch? Way too many. I want something hot on the table, and fish tacos are a go-to noontime fave.
We have a few fisher-people in the family, and occasionally someone will lay a gorgeous trout on my counter, and ask me to do something with it. And that, children, was how Crispy Trout Tacos were born.
There are days when I don’t feel like cooking. (An audible gasp could be heard through the gallery…) My weekdays can be hectic, and on the weekend I want to eat more, and accomplish less. But I especially love the Jalapeño Slaw part of this recipe, so here’s a life hack that could deliver more fish tacos to your life. Buy fish that has already been prepared, fried or grilled, is ready to eat, and simply make tacos. From fine dining doggie bags to drive through fish fillets, just add the Jalapeño Slaw and some fresh corn tortillas, and your fuss free feast will be available for your family.
Another substitution would be fried or grilled shrimp instead of fish. Even sauteed oysters or scallops would work as tacos using our Jalapeño Slaw. We made an extra batch and served it with mesquite grilled hot dogs. Yum-o!
Hmm, maybe this recipe should have just been about the slaw…It’s that good!
What would I serve with Crispy Trout Tacos, pray tell? How about our Easy Pineapple Pico de Gallo with Avocado? Delish, and continues the healthy road this recipe follows. And a tall, frosty beer. Not so healthy, but hey, you earned points on this meal. Treat yourself.
Delicious, and our weekend’s best dish!
2 cups finely shredded cabbage
1 green onion, minced
1 small fresh jalapeño, minced
¼ cup shredded carrot
Salt and pepper to taste
Pinch of sugar
¼ cup rice wine vinegar
½ cup cornstarch
½ cup all-purpose flour
Salt and pepper to taste
1 egg white
2 cups vegetable oil
¾ pound fresh trout fillets
To make the slaw, combine all of the ingredients in a medium-sized mixing bowl. Set aside in the refrigerator until ready to serve.
For the trout, combine the cornstarch, flour, salt and pepper in a shallow plate. Place the egg white in a separate shallow plate. Lightly beat the egg white.
Meanwhile, in a 9” skillet, heat the vegetable oil to 350°F. Dip the trout fillet in the egg white, then pass through the flour mixture, until the filet is well coated. Carefully place the coated trout filet in the vegetable oil, and fry for 4 minutes on each side, until the trout is well cooked, but still moist.
Once the trout is cooked, divide the fillets into portions, and fill the warm corn tortillas. Top with portions of the slaw and serve immediately.
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