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Trout tacos with crispy rice
Ingredients
Crispy taco rice:
- 1 large green bell pepper, diced
- 1 white onion, diced
- 2 garlic cloves, diced
- 2 cups (480 milliliters) pre-cooked long grain rice
- 1 teaspoon (5 milliliters) ground cumin
- 1 teaspoon (5 milliliters) dried red pepper flakes
- 1 teaspoon (5 milliliters) smoked paprika
- 1 teaspoon (5 milliliters) chili powder
- Salt and pepper, to taste
- 2 roma tomatoes, seeded and diced
- 2 tablespoon (30 milliliters) fresh cilantro, finely chopped
- 2 tablespoons (30 milliliters) canola oil
- 2 tablespoons (30 milliliters) butter
Trout tacos:
- 4 narrow trout fillets (90 grams)
- 1 teaspoon (5 milliliters) ground cumin
- 1 teaspoon (5 milliliters) smoked paprika
- 1 teaspoon (5 milliliters) red pepper flakes
- 1 teaspoon (5 milliliters) 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
Directions
- 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 two to three minutes.
- Move the ingredients to one side of the pan.
- On the other side, melt butter and add rice. Cook rice for four to five 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 together and cook for two to three minutes.
- Fold in chopped tomatoes and cilantro.
- Remove from the heat and set aside for plating.
Trout tacos:
- 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 three minutes.
- Flip, brush top side of trout with tomatillo sauce and cook for another three minutes.
- Remove trout from heat and reserve.
- Place Crispy Taco Rice in the bottom of each taco shell.
- Remove the skewers from the trout and place one fillet in each taco.
- Add one to two tablespoons (15-30 milliliters) of tomatillo sauce over the fish.
- Garnish with lime wedges, and serve hot.
