Kitchen Supplies:

  • Grater
  • Large pan

Recipe by: Fresh City,
Serves: 4-6 portions
Prep Time: Quick & Easy


16 oz. trout, fillet

3 tbsp. taco seasoning

1 cup cabbage, green

1 cup herb, cilantro

2 avocado

2 lime

10 count yellow corn tortillas

1 cup mild pico de gallo salsa

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Prepare the Ingredients
• Rinse the trout fillet(s) and pat them dry. Season with taco seasoning until well covered. Set aside for 15 minutes.
• Rinse and shred the cabbage (either thinly slice with a knife or using a grater).
• Rinse and roughly chop the cilantro.
• Peel, pit and slice the avocado.
• Cut the limes into wedges.

Cook the Fish
• Heat 2 tbsp. olive oil in a large pan over medium-high heat.
• Add the trout fillet(s) and cook until the fish easily flakes, about 5-6 minutes per side.
• Remove the fish from heat and set aside on a paper towel-lined plate to remove excess oil.

Heat the Tortillas
• Wash and dry the large pan and place it over medium heat.
• One at a time, heat the tortillas until soft and pliable, about 30 seconds per side.

Bring It All Together
• Evenly divide the tortillas on serving plates.
• Add the flaked fish, avocado, cabbage and cilantro.
• Top with salsa and serve with wedges of lime!

Tips for Leftover Ingredients
• Cover and store the cabbage in the fridge for up to 2 weeks. Can be used for slaws or sauerkraut.
• Store the pico de gallo salsa in the fridge up until the best before date. Use as a dressing for a mexican grain bowl!
• Extra cilantro can be placed in a tall glass of water and set in the fridge for up to 2 weeks. Use on top of soups, stews, salads or in juices.