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
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.
Saute the trout for about 2 to 3 minutes per side. Remove from the pan and flake. Divide among the tortillas.
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.
*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/