Trout Tacos

Ingredients

• SPICY LIME CHIPOTLE FISH MARINADE INGREDIENTS:
• 2 tbsp. fresh lime juice
• 2 tbsp. extra-virgin olive oil
• 2 tsp. chipotle powder (or chili powder, if you prefer)
• 1 tsp. cumin, ground
• 1 tsp. sweet paprika
• ½ tsp. salt
• 1 pound fresh trout fillets
• 2 tbsp. butter, coconut oil, or grapeseed oil
• AVOCADO-YOGURT SAUCE INGREDIENTS:
• 1 large ripe avocado, pitted, and chopped
• ¼ cup plain yogurt
• 2 tsp. Mexican crema or sour cream
• 1 tbsp. fresh lime juice
• ½ cup roughly chopped cilantro
• ½ tsp. salt
• ¼ tsp. cumin, ground
• ¼ cup water
• GARNISHES:
• 12 small corn tortillas
• Shredded cabbage
• Cilantro sprigs
• Lime wedges

Instructions

1. To marinate the fish: Combine lime juice, olive oil, chipotle powder, cumin, paprika, and salt. Place the trout in a gallon freezer bag and pour seasoning into the bag, seal bag, and shake well. Marinate 20 minutes.
2. To prepare the avocado-yogurt sauce: In a food processor, combine avocado, yogurt, lime juice, cumin, cilantro, salt, and water and pulse until smooth. Store in an airtight container and refrigerate until ready to use.
3. Heat a skillet (cast iron works great) over medium-high heat. Sauté trout using 2 tbsp. butter or oil, skin side down until golden and crispy. Flip and cook 15-30 seconds more. Remove from pan, flake meat off, and place in a dish.
4. Warm tortilla shell in a small skillet for 30-60 seconds.
5. Evenly divide cooked trout and place on tortilla shell. Top with avocado yogurt sauce, shredded cabbage, cilantro, and lime juice if desired.

Nutrition per serving: 196 calories, 11 g carbohydrates, 41 mg cholesterol, 11 g fat, 2 g fiber, 16 g protein, 271 mg sodium.

Recipe from: outdoorhub.com