West Virginia Trout Tacos

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6 tacos
Level:
Easy

Ingredients
  • 3/4 cup cornmeal
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3/4 cup milk
  • 1 pound trout, flounder or sole, cut into 1-inch strips
  • Canola or olive oil
  • 1 package corn tortillas
  • Bourbon Slaw, recipe follows
  • 1 package bacon, chopped, cooked until crispy and drained on paper towels
  • 1/2 cup fresh cilantro leaves
  • Bourbon Slaw:
  • 1/2 cup mayo
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • Juice of 1 lime
  • 1 medium head purple cabbage, thinly sliced
Directions
  • Heat a nonstick skillet over medium-high heat.

  • Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix.

  • Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray.

  • To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately.

Bourbon Slaw:
  • In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.


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