Trout tacos with crispy rice

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

Crispy taco rice:

  • 1 large green bell pepper, diced
  • 1 white onion, diced
  • 2 garlic cloves, diced
  • 2 cups (480 milliliters) pre-cooked long grain rice
  • 1 teaspoon (5 milliliters) ground cumin
  • 1 teaspoon (5 milliliters) dried red pepper flakes
  • 1 teaspoon (5 milliliters) smoked paprika
  • 1 teaspoon (5 milliliters) chili powder
  • Salt and pepper, to taste
  • 2 roma tomatoes, seeded and diced
  • 2 tablespoon (30 milliliters) fresh cilantro, finely chopped
  • 2 tablespoons (30 milliliters) canola oil
  • 2 tablespoons (30 milliliters) butter

Trout tacos:

  • 4 narrow trout fillets (90 grams)
  • 1 teaspoon (5 milliliters) ground cumin
  • 1 teaspoon (5 milliliters) smoked paprika
  • 1 teaspoon (5 milliliters) red pepper flakes
  • 1 teaspoon (5 milliliters) chili powder
  • Salt and pepper, to taste.
  • 1 bottle tomatillo sauce (or salsa verde)
  • 4 wooden skewers, soaked in water
  • 4 hard shell tacos
  • 1 lime, cut into wedges

Directions

  1. Pre-cook long grain rice according to package instructions, and set aside.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Add green pepper, onion and garlic. Cook for two to three minutes.
  4. Move the ingredients to one side of the pan.
  5. On the other side, melt butter and add rice. Cook rice for four to five minutes in butter, stirring occasionally.
  6. The rice will become crispy around the edges.
  7. Add cumin, red pepper flakes, smoked paprika, chili powder, salt and pepper.
  8. Mix everything together and cook for two to three minutes.
  9. Fold in chopped tomatoes and cilantro.
  10. Remove from the heat and set aside for plating.

Trout tacos:

  1. Run a wooden skewer through each trout fillet lengthwise.
  2. Season trout with cumin, paprika, red pepper flakes, chili powder, salt and pepper.
  3. Heat oil in a grill pan over high heat.
  4. Brush excess oil over the trout without removing the seasoning.
  5. Place trout on hot grill pan and cook for three minutes.
  6. Flip, brush top side of trout with tomatillo sauce and cook for another three minutes.
  7. Remove trout from heat and reserve.
  8. Place Crispy Taco Rice in the bottom of each taco shell.
  9. Remove the skewers from the trout and place one fillet in each taco.
  10. Add one to two tablespoons (15-30 milliliters) of tomatillo sauce over the fish.
  11. Garnish with lime wedges, and serve hot.

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