Rainbow Trout Tacos

Rainbow Trout Tacos

Tacos aren’t just for Tuesdays. Take your taco game to the next level with this simple tortilla-wrapped recipe.


  • 1 1/2 lbs leftover roasted rainbow trout


  • 3 cups red cabbage
  • 2 tbsp rice vinegar
  • 1/4 tsp granulated sugar
  • 1/8 tsp salt


  • 1/2 cup plain yogurt
  • 1 tbsp lime juice
  • 1/2 tsp grated lime rind
  • 1/4 tsp garlic , chopped
  • 1/4 tsp granulated sugar
  • 1/8 tsp salt
  • 12 corn tortillas
  • 1/4 cup cilantro , chopped
  • 1 small mango , peeled, pitted, thinly sliced


  • Skin trout and separate into chunks, if using leftover refrigerated fish, let warm to room temperature (or heat gently in the microwave until just warm).
  • Combine cabbage, rice vinegar, sugar and salt in a bowl and toss to coat. Reserve.
  • Combine yogurt, lime juice, lime rind, garlic, sugar and salt in a bowl and stir until uniform.
  • Heat a frying pan over medium-high. Working in batches, roast tortillas for about 30 sec. a side or until softened and browned in spots. Keep tortillas warm in a clean dishtowel.
  • Serve tortillas, fish, slaw, sauce, cilantro and mangos in separate bowls and let everyone assemble their own tacos.

Nutrition (per serving)

  • Calories
  • 453,
  • Protein
  • 37 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 17 g,
  • Fibre
  • 5 g,
  • Sodium
  • 249 mg.

Substitute 8 small flour tortillas for the corn tortillas if your family prefers them. Place between 2 plates and heat in the microwave for 1 min to warm before serving.


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