AuthorMike EgrieCategoryDifficultyIntermediate
Mini Trout Taco Bowls with Corn Salsa
Yields4 Servings
Prep Time15 minsCook Time14 minsTotal Time29 mins
 7.75 oz ½ (15.5-oz.) can black beans, drained and rinsed
 ½ cup frozen corn kernels, thawed
 ¼ cup diced fresh tomatoes
 1 tbsp finely chopped fresh cilantro
 ¼ cup fresh lime juice, divided
 3 tbsp olive oil, divided
 4 (8-inch) flour tortillas
 4 (4-oz.) trout fillets
 2 cups shredded red cabbage
1

For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.

2

Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.

3

Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.

Make it a meal: Serve with cubed watermelon and feta salad, plus guacamole.

Culinary: How to store fresh herbs
Rinse fresh herbs well, and lay on a paper towel. Wrap loosely in paper towel, and place in a zip-lock bag. Store bag of herbs in your refrigerator’s crisper.

 
Nutrition: Red Cabbage
Red cabbage is a low-calorie, fiber-rich vegetable that is an excellent source of Vitamin C. Cabbage only has 22 calories per cup.
 
Make it Gluten Free: Dependent on using a Gluten Free tortillas.

Ingredients

 7.75 oz ½ (15.5-oz.) can black beans, drained and rinsed
 ½ cup frozen corn kernels, thawed
 ¼ cup diced fresh tomatoes
 1 tbsp finely chopped fresh cilantro
 ¼ cup fresh lime juice, divided
 3 tbsp olive oil, divided
 4 (8-inch) flour tortillas
 4 (4-oz.) trout fillets
 2 cups shredded red cabbage

Directions

1

For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.

2

Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.

3

Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.

Mini Trout Taco Bowls with Corn Salsa
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