Fly Fishing Gear

How to make fish tacos?

when i was a kid i used to love trout, just throw it in the pan with butter and was good to go! but as i got older i kinda grew out of the flavor of trout and eating that one trout i caught out of a pond that tasted like pond water did not help lol! so i was thinking fish tacos! when i make tacos i use chicken or beef but when i put in the taco seasoning they taste like the yummy taco seasoning and they lose the chicken or beef flavor! so i was thinking that if i makes tacos the same way as normal with white trout meat it should not taste fishy! is this true? how do you eat your fish tacos? would taco seasoned trout, refried beans lettice tomato sour cream and chesse taste good? Thanks!

I love to make fish tacos and dress them just like I would any taco, including refried beans, cheese and sour cream.

Here's how

Ingredients
1 lb of very fresh fish fillets (the best fish for tacos are firm fish like swordfish or shark, but try trout, why not?)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Favorite salsa
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt

Method
1 Prepare the salsa. Either use store bought or make your own

2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.

3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.

Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.

Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.

4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

Serves four.

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