Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions

Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions

By Cookin’ In Camo Chef Tyler Viars

From the Chef: Having lived a portion of my life in North Carolina, fishing the streams for Rainbow Trout was introduced to me and has now become a love. Eating them in the form of a taco is something I really love! These trout tacos come with fiery fury as they are marinated in cayenne, cumin and chipotle powder. Do not fear; the fresh avocado and cool yogurt are the dynamic duo that beats the heat. Accompany that with the acidic pop of perfectly pickled red onions, and your taste buds will be dancing the taco tango!

Prep time:  30-35 mins
Cook time:  10 mins
Total time:  45 mins
Serves: 4

Ingredients

Spicy Lime-Chipotle Fish:

• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 2 tsp chipotle powder (or chili powder, if you prefer)
• 1 tsp fresh ground toasted cumin
• 1 tsp sweet paprika
• ¼ to ½ teaspoon cayenne (Depending on your heat tolerance. I like it to hit like Holyfield!)
• 1 tsp salt
• 1 lb fresh Rainbow Trout filets (Other white flaky fish work as well)

Avocado-Yogurt Crema:

• 1 large ripe avocado, pitted and roughly chopped
• ¼ cup plain yogurt
• 2 tsp Mexican crema
• 1 tbsp fresh lime juice
• ½ cup roughly chopped cilantro
• ½ tsp salt
• ¼ tsp freshly ground toasted cumin
• ¼ cup water

Pickled Red Onions

• 2 medium onions halved and sliced thin
• 1 cup apple cider vinegar
• 1 cup distilled vinegar
• ¼ cup water
• 1 ½ tbsp kosher salt
• 2 tbsp black peppercorns
• 1 ½ tbsp sugar
• 1 ½ tsp mustard seeds
• 1 tsp crushed red pepper flakes
• 2 garlic cloves smashed
• 2 bay leaves

Garnishes
12 small corn tortillas
Shredded cabbage (optional)
Cilantro sprigs
Lime wedges

Pickled Red Onions: Place the sliced onions in a mason jar. Add the remaining ingredients to a non-reactive saucepan and bring to a boil for roughly two minutes. Pour hot pickling liquid into the Mason jar, ½ inch from the rim and the onions are submerged. Screw on the lid and reserve until ready to use*. 
(*Pickled onions can be stored in the refrigerator for up to a month.)

Marinate the Fish: In a gallon freezer bag, combine the trout, lime juice, olive oil, chipotle powder, toasted cumin, paprika and salt. Squeeze the air from the bag and seal. Shake the bag to mix the marinade and fish. Allow to marinate for roughly 20 minutes but not longer than an hour as the acid will begin to breakdown the fish.

Prepare the Avocado-Yogurt Sauce:

While the trout marinates, prepare the avocado-yogurt sauce. In the bowl of a food processor, combine the avocado, yogurt, lime juice, toasted cumin, cilantro, salt and water, and process until smooth and creamy. Store in a squeeze bottle or glass bowl and cover tightly with plastic wrap. Refrigerate until ready to use.

Saute’ the Fish:
In a large 10-12 inch heavy-bottomed skillet set over medium-high heat, saute’ the fish, skin side down, in 2 Tbsp lard or cooking oil, until golden and crispy, about 4-5*. Flip and cook for another 15-30 seconds and remove from pan. Cover with aluminum foil until ready to assemble.

Warm the Tortillas and Assemble the Tacos:

Set a 10-12 inch heavy-bottomed skillet or griddle over medium heat, warm the tortillas until they start to bubble and are comfortable warm to the touch. This takes roughly 45 seconds to one minute per side. If working in batches, wrap the finished tortillas in a lightly moistened paper towel. Then wrap the tortillas in foil or dish towel to stay warm. 
To assemble, cut the trout into small, 2 ounce, portions and place in the center of an opened tortilla. Drizzle with the avocado-yogurt and top with some pickled onions and picked cilantro. Catch, cook, share, enjoy!

Chef Viars is an avid hunter and Whitetail Properties Land Specialist. He prides himself as a "rooter to the tooter," waste-nothing cook.