Brook Trout Tacos with Chipotle Avocado Crema
Tender, flaked brook trout with chipotle sauce, crunchy slaw, and smoky avocado crema wrapped in a warm corn tortilla.
Servings: 8 tacos
Calories: 352kcal
Equipment
Ingredients
Trout
- 6 brook trout, cleaned and heads removed
- 1 chipotle in adobo sauce, chopped
- 1 can chipotle sauce - 7.26 oz (some will be used in crema)
- 1 lime, juiced
- olive oil
- salt, to taste
Cilantro Lime Slaw
- ½ head savoy cabbage, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 green onions, finely chopped
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 lime zested and juiced
- ½ garlic clove, grated
- ¼ teaspoon jalapeno powder (optional)
- salt and pepper, to taste
Chipotle Avocado Crema
- 1 ripe avocado
- ¼ cup sour cream
- 1 lime juiced
- 2 tablespoon fresh cilantro
- ½ garlic clove, grated
- 2 tablespoon chipotle sauce
- salt and pepper, to taste
Other Ingredients
- 8 corn tortillas
- 1 ripe mango, thinly sliced
- ¼ cup cotija cheese, crumbled
- lime wedges, for serving
Instructions
- Combine cabbage, cilantro, and green onions in a medium bowl. Combine dressing ingredients (sour cream through salt and pepper) in a small bowl. Toss with cabbage mixture until well-coated. Refrigerate for at least 1 hour before serving.
- Preheat sous vide machine to 135°F. Season the insides of the trout with salt. Spoon about 1 teaspoon of chipotle sauce inside the body cavity of each trout. Place trout inside vacuum bag and vacuum seal. Cook in sous vide machine for 30-40 minutes. The higher the temperature, the easier it will be to remove the skin and bones but you risk overcooking the fish. You can also bake the fish or pan fry de-boned filets.
- Combine avocado crema ingredients in food processor. I like to use a mini food processor for small batches of sauce. Blend until smooth. Cover and refrigerate until ready to use. Place a layer of plastic wrap over the sauce so that none of the sauce is exposed to air. This will prevent it from browning.
- When fish is finished in the sous vide machine, remove the fish from the bag. Carefully remove the skin and bones. Place flaked fish into a bowl until ready to use.
- Heat olive oil in a skillet over medium heat. Add in flaked fish, chopped chipotle, ½ can chipotle sauce, and juice of 1 lime. Stir to combine and heat through. Add more chipotle sauce and chopped chipotle if desired.
- Warm tortillas in a skillet over medium heat. To each tortilla add fish in chipotle sauce, slaw, mango, avocado crema, and cotija cheese. Serve with lime wedges.
Nutrition
Calories: 352kcal | Carbohydrates: 25g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 329mg | Potassium: 706mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1424IU | Vitamin C: 36mg | Calcium: 132mg | Iron: 2mg
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