There’s nothing trendier than tacos, and here
we’ve put a Canadian spin on them by using local
trout, simply marinated, before pan-frying.
Then we’ve pumped up the fresh flavours with
a herbaceous mayo and a zingy slaw.
½ head red cabbage, cored and very thinly sliced,
about 4 cups (1 L)
½ red onion, very thinly sliced,
about 1 cup (250 mL)
2 cups (500 mL) apple cider vinegar
1 tbsp (15 mL) sugar
¼ tsp (1 mL) kosher salt
¼ cup (60 mL) olive oil
1 tsp (5 mL) dried oregano
1 tsp (5 mL) cumin powder
1½ lbs (750 g) fresh boneless
rainbow trout fillets (or salmon)
Salt to taste
1 cup (250 mL) mayonnaise
¼ cup (60 mL) milk
Juice of 2 limes, about ¼ cup (60 mL)
¼ cup (60 mL) fresh cilantro, minced
¼ tsp (1 mL) garlic powder
½ tsp (2 mL) salt
6 corn tortillas, 4 inches (10 cm),
charred with tongs on element
Extra lime wedges for garnish
1 Combine all pickled slaw ingredients in a
non-reactive bowl, stir well, cover, and refrigerate
for at least several hours before serving.
2 Mix together marinade ingredients, pour
over fish and marinate for 30 minutes.
3 Heat a large nonstick sauté pan over medium-
high heat. Remove trout from marinade
and place in the hot pan (no need to add extra
oil). Season fish with salt.
4 Cook for 4 minutes on first side, carefully
flip fillets, and cook for another 2 minutes or
until cooked through. Remove from pan, peel
away and discard skin, and break fish into
5 Add all mayo ingredients to blender and
blitz until smooth. Refrigerate until using.
Makes 1½ cups (375 mL).
6 Divide fish among warm, charred tortillas,
top with pickled slaw, drizzle with cilantro
mayo and serve with a wedge of lime.