Red Trout and Salsa Verde Tacos


For the Tacos

  • 2 Red Trout Fillets
  • 8 6” corn tortillas
  • 1 large radish, thinly sliced

For the Slaw

  • 1 cup red cabbage, finely shredded
  • 2 teaspoons white wine vinegar
  • Pinch of salt and pepper

For the Crema

  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon cumin
  • Pinch of salt and pepper

Preheat your oven to 400F and prepare your fish . Meanwhile, mix the shredded red cabbage and vinegar with a pinch of salt and pepper and set aside to marinate. Stir occasionally.

In a separate bowl, mix together the sour cream, cumin, lime juice, salt and pepper, and heavy cream.

You can prepare your corn tortillas several ways. Fire up your grill and heat on both sides for approximately 20 seconds until they begin to brown, heat them in a dry frying pan over medium heat until pliable (approximately 20 seconds on each side), or simply wrap them in a damp paper towel and microwave for 15 seconds until hot.

Assemble your tacos by layering the cabbage slaw, fish filet and crema on top of a warm tortilla. Top with thinly sliced radishes and enjoy!