Molly Fowler's Ruby Red Trout Chalupas
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Serves: 4
 
This is delicious accompanied by a salad of shredded jicama, carrot and bell pepper with a light vinaigrette dressing.
Ingredients
  • ¾ tsp ground cumin
  • ¾ tsp chili powder
  • ¼ tsp garlic powder
  • salt & freshly ground black pepper
  • 4 ruby red trout fillets
  • 1 Tblsp olive oil
  • 8 corn tortillas, baked*
  • 1 Tblsp minced fresh oregano
  • 1 lime, zested
  • 4 Tblsp fresh lime juice
  • shredded lettuce
  • chopped fresh tomato
  • sliced green onion
  • light sour cream
  • fresh cilantro leaves
Instructions
  1. Mix together the cumin, chili powder, garlic powder, salt and pepper. Sprinkle evenly over the flesh side of the trout. In a large nonstick skillet or saute pan, heat the olive oil over medium-high heat.
  2. Saute the trout for about 2 to 3 minutes per side. Remove from the pan and flake. Divide among the tortillas.
  3. Sprinkle with oregano, lime zest and juice, then top with lettuce, tomato, green onion, a dollop of sour cream and a few cilantro leaves. Serve immediately.
  4. *Brush (or spray) the corn tortillas with a bit of olive oil and a pinch of salt. Bake at 425 degrees F for about 6-10 minutes. Keep an eye on them so they don't burn!
Recipe by Culinary Thymes at https://www.culinarythymes.com/molly-fowlers-ruby-red-trout-chalupas/