Trout Tacos Tarifi

Malzemeler

• 16 white corn tortillas1/2 lb purple cabbage, thinly sliced2 green onions, sliced, green and white parts separated1/2 pound coleslaw mix3 tablespoons Mexican crema, plus more for serving1 teaspoon lime zest, or more to tasteLime wedges as needed, divided2 tablespoons cilantro leaves, or to tasteSalt and freshly ground black pepper to taste4 trout Filets3 tablespoons + 1 teaspoon tapioca starch1 tablespoon ground cumin2 teaspoon chipotle powder1 teaspoon Mexican oregano3 tablespoons vegetable oil for frying, or as neededPrepared guacamole for serving

Hazırlanışı

1. Preheat the oven to 400 degrees F (200 degrees C). Wrap tortillas in foil. 
2. Bake tortillas in the preheated oven until warm, 8 to 10 minutes.
3. Meanwhile, place cabbage, white parts of green onion, coleslaw mix, 3 tablespoons Mexican crema, lime zest, juice of 2 lime wedges, and cilantro in a large bowl. Toss to coat; season with salt and pepper. Set aside..
4. Carefully remove skin from trout. Cut each trout filet into 2- to 3-inch pieces. Stir tapioca starch, cumin, chipotle powder, and Mexican oregano together in a shallow bowl.
5. Dip fish pieces into seasoning mixture to coat.
6. Heat oil in a large skillet over medium-high heat until hot. Add coated fish pieces; cook until golden brown and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a drip tray, and season with salt.
7. Using 2 corn tortillas for each taco, divide fish, slaw, and guacamole between the tacos. Garnish each with green tops of scallions. Serve with remaining lime wedges and crema on the side. Enjoy!

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