One-Pan Southwest Rainbow Trout Tacos
with Cilantro-Lime Slaw & Creamy Guacamole
- Milk
- Fish
- Wheat
- Soy
Delicate rainbow trout is seasoned with Southwest spices and seared until the skin turns crispy and the fish is tender. A bright cilantro-lime cabbage slaw adds zesty crunch while a creamy, yogurt-laced guacamole adds cool richness. Finished with a squeeze of lime, these tacos feel fresh, vibrant, and effortlessly satisfying.
Ingredients
2 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions. Roughly chop cilantro. Quarter lime.
-
In a small bowl, combine guacamole, yogurt, and a pinch of salt.
-
In a medium bowl, combine cabbage, scallions, cilantro, a squeeze of lime juice, salt, and pepper. Set aside until ready to serve, stirring occasionally.
-
Pat trout* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper.
-
Heat a drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. (For 4 servings, you may need to cook in batches.)
-
Turn off heat; transfer to a plate.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
-
Cut trout into bite-size pieces. TIP: If you do not enjoy crispy skin, simply flake the fish away from the skin using a fork.
-
Divide tortillas between plates and fill with trout, slaw, and creamy guacamole. Serve with remaining lime wedges on the side.
