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Rainbow trout tacos


  • 1 1/2 lbs leftover roasted rainbow trout
  •  for Slaw:
  • 3 cups red cabbage, thinly sliced
  • 2 tbsp rice vinegar
  • 1/4 tsp sugar
  • 1/8 tsp salt
  •  for Sauce:
  • 1/2 cup plain yogurt
  • 1 tbsp lime juice
  • 1/2 tsp grated lime rind
  • 1/4 tsp garlic, chopped
  • 1/4 tsp sugar
  • 1/8 tsp salt
  • 12 corn tortillas
  • 1/4 cup cilantro, chopped
  • small mango, peeled, pitted, thinly sliced


  • Skin trout and separate into chunks, if using leftover refrigerated fish, let warm to room temperature (or heat gently in the microwave until just warm).
  • Combine cabbage, rice vinegar, sugar and salt in a bowl and toss to coat. Reserve.
  • Combine yogurt, lime juice, lime rind, garlic, sugar and salt in a bowl and stir until uniform.
  • Heat a frying pan over mediumhigh. Working in batches, roast tortillas for about 30 sec. a side or until softened and browned in spots. Keep tortillas warm in a clean dishtowel.
  • Serve tortillas, fish, slaw, sauce, cilantro and mangos in separate bowls and let everyone assemble their own tacos.


Substitute 8 small flour tortillas for the corn tortillas if your family prefers them. Place between 2 plates and heat in the microwave for 1 min to warm before serving.