Monday, May 6, 2013

Trout Tacos


The way that I look at it, if you're going to have fish, you might as well add some veggies and make it a taco.  There is no better way to spice up a great piece of fish than with some fresh vegetables and salsa.  Fish tacos are quick and easy and super healthy - what's not to like?

Trout Tacos
1 egg
1 Tablespoon milk
1/2 cup cornmeal
2 Tablespoons flour
1/4 teaspoon pepper
4 rainbow trout filets
4 teaspoon olive oil
15 ounce can southwestern black beans
8 corn tortillas
1 cup shredded lettuce
1/2 cup salsa
1/4 cup minced cilantro








Preheat oven to 375.  Whisk egg, milk and pepper.














In another bowl combine cornmeal, flour and cumin.







Dip trout in egg mixture, then in cornmeal mixture.  Place on greased foil on baking sheet.

 
Drizzle with oil.


Bake 15-20 minutes.


 







 Heat beans in saucepan.








Cut trout into pieces and serve with tortillas, beans, cilantro, lettuce and avocado.


It is nearly impossible to take pictures of tacos because I can't hold the taco and the camera at the same time.  These were the best pictures that I could get with only 2 hands. 


Ciao!

Trout Tacos
1 egg
1 Tablespoon milk
1/2 cup cornmeal
2 Tablespoons flour
1/4 teaspoon pepper
4 rainbow trout filets
4 teaspoon olive oil
15 ounce can southwestern black beans
8 corn tortillas
1 cup shredded lettuce
1/2 cup salsa
1/4 cup minced cilantro

Preheat oven to 375.  Whisk egg, milk and pepper.  In another bowl combine cornmeal, flour and cumin.  Dip trout in egg mixture, then in cornmeal mixture.  Place on greased foil on baking sheet.  Drizzle with oil.  Bake 15-20 minutes.  Heat beans in saucepan.  Cut trout into pieces and serve with beans, cilantro, lettuce and avocado.

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