Trout Tacos

Serving size: 6 servings


  • 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
  • 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
  • 12 small corn tortillas
  • Shredded cabbage
  • Cilantro sprigs
  • Lime wedges


  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.

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