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Ingredients
Scale
- 1 trout filet (approximately ¾ – 1 lb)
- ½ tsp blackening seasoning
- 1 tbsp seafood seasoning
- 1 cup coleslaw or thinly shredded cabbage
- 2 ripe mangos, diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp green onions, chopped
- 1 tbsp hot honey
- Juice of 1 lime
- Pinch of salt to taste
- 4 large tortillas or 8 small tortillas
- 2 tbsp cilantro lime dressing
Instructions
- Preheat the oven to 400°F and line a baking sheet with tinfoil.
- Place the trout filet skin side down, dab with a paper towel, and drizzle with olive oil.
- Sprinkle with blackening seasoning and seafood seasoning, then bake for 12-15 minutes until done.
- For the mango salsa, shred the cabbage, dice the mangoes, and mix with lime juice, cilantro, and green onions.
- Gently fold the salsa ingredients together.
- Warm the tortillas in the oven during the last few baking minutes.
- Assemble tacos by placing trout on tortillas, topping with mango salsa, and drizzling with cilantro lime dressing.
Notes
Ensure the trout is fresh for maximum flavor.
Allow the salsa to sit for a few minutes to enhance its taste.
Adjust the spice level by varying the amount of hot honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 60