One-Pan Southwest Rainbow Trout Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
• cilantro
  ½ ounce
• cooking oil
  1 teaspoon (tsp)
• flour tortillas
  12 unit
• guacamole
  1/2 c
• lime
  2 unit
• rainbow trout
  20 oz
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• yogurt
  4 tbsp

🍳 Cookware

• small bowl
• medium bowl
• paper towels
• large pan
• paper towels

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions . Roughly chop cilantro . Quarter lime .

   scallions: 4 unit, cilantro: ½ ounce, lime: 2 unit
2. 

   2

   In a small bowl , combine guacamole , yogurt , and a pinch of salt . In a medium bowl , combine shredded red cabbage , scallions, cilantro, a squeeze of lime juice, salt, and black pepper . Set aside until ready to serve, stirring occasionally.

   guacamole: 1/2 c, yogurt: 4 tbsp, salt, shredded red cabbage: 8 oz, black pepper
3. 

   3

   Pat rainbow trout dry with paper towels and season all over with Southwest Spice Blend , salt, and pepper. Heat a drizzle of cooking oil in a large pan (preferably nonstick) over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, ⏱️ 4 minutes . Flip and cook until opaque and cooked through, ⏱️ 2 minutes more. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer to a plate.

   rainbow trout: 20 oz, Southwest Spice Blend: 2 tbsp, cooking oil: 1 teaspoon (tsp)
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Cut trout into bite-size pieces. TIP: If you do not enjoy crispy skin, simply flake the fish away from the skin using a fork. Divide tortillas between plates and fill with trout, slaw, and creamy guacamole. Serve with remaining lime wedges on the side.

   flour tortillas: 12 unit