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Fish The Dish Trout Tacos with Crispy Rice


Crispy Taco Rice:
1 large green onion bell pepper, diced
1 white onion, diced
2 garlic cloves diced
2 cups pre-cooked long grain rice
1 teaspoon ground cumin
1 teaspoon dried red pepper flakes
1 teaspoon smoked paprika
1 teaspoon chili pepper
Salt and pepper to taste
2 Roma tomatoes, seeded and diced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons canola oil
2 tablespoons butter

Trout Tacos:
4 narrow trout fillets
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1 teaspoon 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


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

Run a wooden skewer through each trout fillet lengthwise.
Season trout with cumin, paprika, red pepper flakes, chili powder, salt and pepper.
Heat oil in a grill pan over high heat.
Brush excess oil over the trout without removing the seasoning.
Place trout on hot grill pan and cook for 3 minutes.
Flip, brush top side of trout with tomatillo sauce and cook for another 3 minutes.
Remove trout from heat and set aside.
Place rice in the bottom of each taco shell. Remove skewers from the trout nad place 1 fillet in each taco.
Add 1-2 tablespoons of tomatillo sauce over the fish.
Garnish with lime wedges and serve hot.

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