Get ready to dive into the world of fish tacos, and trust me, you won’t want to miss this!

Today, we’re talking about a dish that’s so delicious, it’ll make your taste buds do the happy dance. Say hello to trout tacos, the perfect combination of flavors and textures that will leave you craving for more!

First, preheat your oven to 400 degrees F (200 degrees C). While that’s heating up, wrap those tortillas in foil and bake them in the oven until warm, 8 to 10 minutes. You want them to be nice and toasty for your tacos.

Meanwhile, let’s make the slaw. In a large bowl, combine thinly sliced purple cabbage, white parts of green onion, coleslaw mix, 3 tablespoons of Mexican crema, lime zest, juice of 2 lime wedges, and cilantro. Toss everything together until it’s well coated, then season with salt and pepper to taste. Set it aside for now.

Now, it’s time to prepare the trout. Carefully remove the skin from the trout filets, then cut each one into 2- to 3-inch pieces. In a shallow bowl, mix together tapioca starch, cumin, chipotle powder, and Mexican oregano. Dip each piece of fish into the seasoning mixture to coat, making sure they’re evenly covered.

Heat some oil in a large skillet over medium-high heat until it’s hot. Add the coated fish pieces and cook until they’re golden brown and flake easily with a fork, 2 to 3 minutes per side. Transfer them to a drip tray and season with salt.

Now it’s time to assemble our tacos. Using 2 corn tortillas for each taco, divide the fish, slaw, and guacamole between the tacos. Garnish each one with the green tops of scallions. Serve with remaining lime wedges and crema on the side.

These trout tacos are a game-changer. The combination of the crispy fish, creamy slaw, and tangy lime is absolute perfection. And let’s not forget the guacamole – it adds a richness and creaminess that takes these tacos to the next level.

So, what are you waiting for? Give these trout tacos a try and experience the flavors of Mexico in every bite!