This is an easy trout taco recipe that’s perfect for spring and summer. We used spotted sea trout fillets, but you can substitute with any white fish of choice. For best results, we suggest that you allow the fish fillets to marinade in mojo and cilantro overnight.
2 – 10 to 12 ounce sea trout fillets or other white fish
8 corn tortilla shells
2 cups of BADIA Mojo Marinade
1/2 red onion
1/2 yellow onion
1/2 bunch of fresh cilantro (picked and cleaned)
1 sliced avocado
2 tsp black pepper
2 tsp salt
2 T champagne vinegar
Marinate trout fillets overnight in zip lock bag in fridge with mixture of 2 cups of mojo marinade and a few leaves of cilantro.
Preheat oven to 375 degrees. Place tomatoes, jalapenos, red onion and yellow onion on grill. Allow to cook until outsides are lightly charred, then place in zip lock bag and leave sealed until cooled to room temperature. Once vegetables are room temperature, peel off skin, cut into 1 inch pieces and place in food processor. Add cilantro, juice of 2 limes, 2 tsp salt, 2 tsp black pepper and 2 tablespoons champagne vinegar. Pulse in food processor until mixture reaches a chunky salsa-like consistency. Set mixture aside in a medium size bowl.
Remove trout fillets from zip lock bag (after allowing to marinade overnight) and place on baking sheet. Allow the fillets to bake for 10 to 12 minutes or until fish flakes with a fork. Once fish is done, remove from oven and set aside. Place corn tortillas on baking pan and bake for 3 to 6 minutes or until warm and slightly browned. Remove from oven.
Start building your tacos. Add fish first, then top with salsa mixture, sliced avocado and lime.