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

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.