This is a useful recipe when cottage anglers return with a mixed bag of small panfish. The pieces of fish may be grilled in an oiled grill basket or threaded on skewers to cook over the flames. Set out all the taco fixings and let each diner assemble a personal eat-out-of-hand specialty. Trout is delicious, but you can use almost any other fish (or a mix) in this recipe, and multiply the ingredients to suit your party.
- 1 1/4 lbs lake trout, rainbow trout, or splake fillets (625 g)
- 2 tsp chili powder (10 ml)
- 1/2 tsp light brown sugar (2 ml)
- 1/4 tsp cornstarch (1 ml)
- Kosher or sea salt
- 2 tbsp vegetable oil (30 ml)
- Juice of 1 lime
- 8 corn tortillas, 6
- Charred Tomato Salsa (recipe follows) or your favourite store-bought salsa
- 1 ripe avocado, pitted, peeled, and sliced
- 1/2 cup sour cream (125 ml)
- 2 green onions, finely sliced
- 1/4 cup finely chopped fresh coriander (60 ml)
- 8 bamboo skewers, soaked in water for 30 minutes (optional)
Grilled Trout Tacos
Rinse fish under cold running water, drain, pat dry, and cut into pieces about 1″ by 3″ (2.5 cm by 8 cm).
In a bowl, combine chili powder, sugar, cornstarch, and 1/4 tsp (1 ml) kosher or sea salt. Add fish and toss to coat on all sides with spice mixture.
Preheat grill to medium-high. If using a grill basket, preheat and oil it lightly. Brush fish with oil and place in single layer in basket, or thread onto bamboo skewers. Cook about 2 minutes per side, turning skewers with tongs and brushing with extra oil if needed. When fish is nicely browned and cooked through, place in a warm bowl, season to taste, and toss with lime juice.
Heat tortillas on the grill until soft. Keep warm, wrapped in foil, until ready to serve.
To assemble tacos: Spread half of each tortilla with a thin layer of Charred Tomato Salsa. Arrange 3 or 4 pieces of grilled fish on top. Add a few avocado slices, more salsa, a spoonful of sour cream, and a sprinkling of green onions and coriander. Fold tortilla over to eat out of hand.
Charred Tomato Salsa
Preheat grill to medium. Toss garlic cloves and onion in olive oil, and grill in a preheated vegetable grill basket, turning occasionally, until lightly browned and tender. Meanwhile, grill tomatoes and jalapeno directly on grill grate, turning until nicely charred.
Set vegetables aside to cool. Peel tomatoes and pepper, discarding skins and catching any released juices. Remove and discard seeds from jalapeno.
Chop garlic, onion, tomatoes, and jalapeno. In a medium bowl, mix vegetables, coriander, lime, and chipotle, if using. Season to taste. Salsa can be made ahead and stored, covered, in the fridge for up to a week.
Makes about 2 cups (500 ml).