Blackened Rainbow Trout Tacos with Mango Jalapeño Slaw & Chipotle Crema
✨ Pro Tip
The blackening spice works best in a cast iron skillet — it gets screaming hot and creates that dark, crispy crust that makes blackened fish so good. Don’t be afraid of the smoke — that’s the crust forming. Cook skin-side down first and don’t touch it for 3 minutes.
🍝 Best Sides
- Mexican street corn
- Cilantro lime rice
- Black bean salad
- Guacamole & chips
- Cold watermelon
Ingredients
Trout & Blackening Spice
- 1.5 lb City Fish Market Fresh Rainbow Trout Fillets, skin-on
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- 1 tsp kosher salt
Mango Jalapeño Slaw
- 2 cups shredded purple cabbage
- 1 ripe mango, julienned
- 1 jalapeño, thinly sliced
- 1 fresh lime, juiced
- Pinch of salt
Chipotle Crema
- ½ cup sour cream
- 2 chipotle peppers in adobo, minced
- 1 fresh lime, juiced
To Build
- 8 small flour or corn tortillas
- ¼ cup fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
Step 1 — Make the blackening spice & coat the trout
Mix smoked paprika, cumin, garlic powder, onion powder, cayenne, oregano, and salt together. Pat trout completely dry. Brush both sides with olive oil and coat generously with blackening spice. Let sit 10 minutes.
Step 2 — Make the mango jalapeño slaw
Toss cabbage, mango, and jalapeño together. Add lime juice and a pinch of salt. Toss to combine. Refrigerate until ready to serve.
Step 3 — Make the chipotle crema
Whisk sour cream, chipotle peppers, and lime juice until smooth. Refrigerate until ready to serve.
Step 4 — Blacken the trout
Heat a cast iron skillet over high heat until smoking. Place trout skin-side DOWN. Press gently with a spatula. Cook 3 minutes without touching until skin is crispy and blackened. Flip and cook 2 minutes more. Remove and flake into large chunks with a fork.
Step 5 — Build the tacos & serve
Warm tortillas on a dry skillet or directly over a gas flame 30 seconds per side. Build each taco: chipotle crema, mango jalapeño slaw, blackened trout chunks, avocado, and fresh cilantro. Squeeze lime over everything.
