Crispy Tempura Trout Tacos with Guac

🥘 Ingredients

• blue corn tortilla chips
  4 pieces
• cilantro
  1 c
• cooking oil
  ¼ cup
• flour tortillas
  4 units
• guacamole
  1 c
• hot sauce
  1 tsp
• lime
  2 units
• mayonnaise
  2 tbsp
• shredded red cabbage
  2 c
• steelhead trout
  2 fillets
• sugar
  2 tsp
• tempura batter mix
  1 packet

🍳 Cookware

• medium bowl
• large bowl
• large, heavy-bottomed pan

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a medium bowl , combine shredded red cabbage , mayonnaise , half the cilantro , 1 tsp sugar , a squeeze of lime juice, a pinch of salt and black pepper, and as much lime zest as you like. Refrigerate until ready to use.

   shredded red cabbage: 2 c, mayonnaise: 2 tbsp, cilantro: 1 c, sugar: 2 tsp, lime: 2 units
3. 

   3

   In a large bowl , whisk together tempura batter mix , half the fajita spice blend, ⅓ cup cold water, and ½ tsp salt until smooth. If mixture seems too thick, add more water 1 tbsp at a time until it reaches a pancake-batter-like consistency.

   tempura batter mix: 1 packet
4. 

   4

   Pat steelhead trout dry with paper towels; slice into strips. Season all over with remaining fajita spice blend, salt, and black pepper.

   steelhead trout: 2 fillets
5. 

   5

   Heat a ¼-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. Shake off excess batter before adding. Cook until golden brown and cooked through, ⏱️ 1 minute per side. To check for doneness, cut one strip in half.

   cooking oil: ¼ cup
6. 

   6

   Wrap flour tortillas in damp paper towels. Microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 4 units
7. 7

   Divide tortillas between plates. Top with crispy trout strips, red cabbage slaw, guacamole , and blue corn tortilla chips . Drizzle with hot sauce and remaining cilantro. Serve with remaining lime wedges on the side.

   guacamole: 1 c, blue corn tortilla chips: 4 pieces, hot sauce: 1 tsp