Crispy Tempura Trout Tacos with Guac

🥘 Ingredients

• black pepper
  1 tsp
• blue corn tortilla chips
  6 oz
• cilantro (chopped)
  ½ oz
• cooking oil
  3 tbsp
• fajita spice blend (divided)
  2 tbsp
• flour tortillas
  12 unit
• guacamole
  1 c
• hot sauce
  2 tsp
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper towels
• salt
  ½ tsp
• shredded red cabbage
  8 oz
• steelhead trout
  20 oz
• sugar
  1 tsp
• tempura batter mix
  164 g

🍳 Cookware

• medium bowl
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Roughly chop cilantro . Zest and quarter lime .

   cilantro: ½ oz (chopped), lime: 2 unit
2. 

   2

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

   shredded red cabbage: 8 oz, mayonnaise: 4 tbsp, sugar: 1 tsp
3. 

   3

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

   tempura batter mix: 164 g, fajita spice blend: 2 tbsp (divided), salt: ½ tsp
4. 

   4

   Pat steelhead trout dry with paper towels ; slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice Blend, salt, and pepper. Stir strips into batter until evenly coated. Line a plate with paper towels.

   steelhead trout: 20 oz, paper towels
5. 

   5

   Heat a ¼-inch layer of cooking oil in a large 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 ⏱️ 1-2 minutes per side. TIP: To check for doneness, cut one strip in half. Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and black pepper .

   cooking oil: 3 tbsp, black pepper: 1 tsp
6. 

   6

   Wrap flour tortillas in damp paper towels. Microwave until warm and pliable ⏱️ 30 seconds . Divide tortillas between plates; fill with slaw, cod, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like. Serve with blue corn tortilla chips , remaining lime wedges, and remaining guacamole on the side.

   flour tortillas: 12 unit, guacamole: 1 c, hot sauce: 2 tsp, blue corn tortilla chips: 6 oz