West Virginia Trout Tacos
- Level: Easy
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1089
- Total Fat
- 86
- Saturated Fat
- 24
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 39
- Cholesterol
- 152
- Sodium
- 1261
- Total: 25 min
- Active: 25 min
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 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.