Trout Tacos with Cabbage Slaw
Flaky pan-seared trout folded into warm gluten-free tortillas with a crunchy lime-dressed cabbage slaw. Trout is a naturally rich source of vitamin B12, an important nutrient for energy metabolism and nerve health.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 120gtrout fillet, skin on
- 2small gluten-free corn tortillas
- 90ggreen cabbage, finely shredded
- 1lime (juice and wedges)
- 1tbspextra-virgin olive oil
- 2tbspfresh cilantro, chopped
- 0.25tspground cumin
- 0.25tspsmoked paprika
- 1tbspdairy-free plain yogurt (or extra olive oil)
- 1pinchsalt and black pepper
Instructions
- 01
In a bowl, toss the shredded cabbage with the juice of half the lime, the dairy-free yogurt, half the cilantro, and a pinch of salt. Set the slaw aside to soften while you cook.
- 02
Pat the trout dry and season both sides with cumin, smoked paprika, salt, and pepper.
- 03
Heat the olive oil in a non-stick pan over medium-high heat. Cook the trout skin-side down for about 4 minutes, then flip and cook 2-3 minutes more until it flakes easily. Remove and break into large pieces, discarding the skin.
- 04
Warm the gluten-free tortillas in the dry pan for about 30 seconds per side until soft and pliable.
- 05
Fill each tortilla with the flaked trout and a generous pile of slaw. Top with the remaining cilantro, a squeeze of lime, and serve with lime wedges on the side.
Nutrition (per serving)
- Calories
- 425kcal
- Protein
- 28g
- Carbs
- 32g
- Fat
- 21g
- Fiber
- 5g
- Selenium
- 16mcg
- Zinc
- 1.1mg
- Iron
- 1.4mg
- B12
- 6.5mcg
- Iodine
- 6mcg
- Sodium
- 470mg
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