Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Servings:4
Yield:8 tacos

Nutrition Facts (per serving)

Calories1004
Fat37g
Carbs132g
Protein37g

Nutrition Facts

Servings Per Recipe 4

Calories 1004

% Daily Value *
Total Fat 37g48%
Saturated Fat 8g38%
Cholesterol 55mg18%
Sodium 1295mg56%
Total Carbohydrate 132g48%
Dietary Fiber 13g47%
Total Sugars 5g
Protein 37g74%
Vitamin C 58mg64%
Calcium 222mg17%
Iron 10mg56%
Potassium 1026mg22%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Ingredients

  1. sixteen white corn tortillas
  2. 1/2 pound pink cabbage, thinly sliced
  3. 2 inexperienced onions, sliced, green and white parts separated
  4. half of pound coleslaw mix
  5. three tablespoons Mexican crema, plus greater for serving
  6. 1 teaspoon lime zest, or greater to taste
  7. lime wedges as wanted, divided
  8. 2 tablespoons cilantro leaves, or to flavor
  9. salt and freshly floor black pepper
  10. 4 trout filets
  11. three tablespoons plus 1 teaspoon tapioca starch
  12. 1 tablespoon ground cumin
  13. 2 teaspoons chipotle powder
  14. 1 teaspoon Mexican oregano
  15. three tablespoons vegetable oil for frying, or as needed
  16. 1/2 cup prepared guacamole, or as needed for serving

Directions

Preheat the oven to four hundred tiers F (two hundred degrees C). Wrap tortillas in foil.

Bake tortillas in the preheated oven until warm, eight to 10 minutes.

Meanwhile, vicinity cabbage, white elements of inexperienced onion, coleslaw blend, three tablespoons Mexican crema, lime zest, juice of 2 lime wedges, and cilantro in a big bowl. Toss to coat; season with salt and pepper. Set apart..

Carefully remove pores and skin from trout. Cut each trout filet into 2- to three-inch portions. Stir tapioca starch, cumin, chipotle powder, and Mexican oregano collectively in a shallow bowl.

Dip fish portions into seasoning aggregate to coat.

Heat oil in a huge skillet over medium-excessive warmth till warm. Add covered fish portions; cook dinner till golden brown and fish flakes effortlessly with a fork, 2 to 3 minutes per side. Transfer to a drip tray, and season with salt.

Using 2 corn tortillas for each taco, divide fish, slaw, and guacamole between the tacos. Garnish each with green tops of scallions. Serve with last lime wedges and crema at the facet. Enjoy!