Tacos need not be only about Mexican flavors. Here, tender trout is adorned with a seasonal slaw and a punchy yogurt sauce. Dare we say a taco night with serious photo appeal? Salmon or arctic char are good stand-ins for the trout.
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To transform these tacos into bowl food, omit tortillas and place cooked brown rice, quinoa, or sorghum in serving bowls and top with fish, slaw, and yogurt sauce.
Fish Tacos with Celery Root and Beet Slaw
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Ingredients
- 2 cups shredded raw beet
- 2 cups shredded celery root
- 2 green onions thinly sliced
- 1/2 cup chopped parsley
- 3 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1 lb rainbow trout fillet
- 3/4 cup plain yogurt or sour cream
- 2 Tbsp prepared horseradish
- Juice of 1/2 lemon
- 8 corn tortillas warmed
Instructions
- To make slaw, in medium bowl, toss together beet, celery root, green onion, parsley, cider vinegar, and salt. Let rest for at least 30 minutes.
- Preheat oven to 300 F. Season trout with salt and pepper and place skin side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. Let rest for 10 minutes and then gently break apart flesh with fork.
- In small bowl, stir together yogurt, horseradish, and lemon juice.
- Place chunks of trout on tortillas and top with slaw and dollops of horseradish cream.
Recipe Notes
Per serving: 625 calories; 78 g protein; 14 g total fat (3 g sat. fat); 43 g total carbohydrates (13 g sugars, 7 g fiber); 480 mg sodium
