This Trout Tacos recipe with mango salsa combines perfectly grilled trout filets with a refreshing slaw made from ripe mangoes, crunchy cabbage, and zesty lime juice. The combination of the savory trout and the sweet, fresh slaw creates a vibrant dish you’re going to love.
This blog post is sponsored by Best Foods Facts and the United Soybean Board. All thoughts and opinions are my own. Thank you for supporting A Paige Of Positivity.
you’re going to loveeee these Fish Tacos
I’m a biggggg Mexican food girlie, and I love a fish taco recipe because it offers a deliciously unique twist on traditional ground beef or chicken tacos, blending the delicate flavor of perfectly seasoned fish with vibrant, fresh ingredients for topping. This Trout Taco recipe combines tender trout with a zesty mango slaw which adds a refreshing and exciting taste that’s perfect for summer meals.
These Trout Tacos are also a nutritious option for dinner, without being ‘boring’. They provide so much flavor along with plenty of protein from the fish and nutrients in the mango salsa. It’s a light meal, but also extremely satisfying.
I made this for my fiance and soon-to-be father-in-law. When I told him they were trout tacos, he exclaimed: “Wow! I thought it was salmon. It’s so fresh!” And I took that as a win (someone who is trying to teach others that Trout is just as approachable as other fish in the kitchen! – and for an even simpler trout dinner, check out this Steelhead Trout Recipe).
Aquaculture in Wisconsin
We’re learning about American Aquaculture!! If you read my Steelhead Trout Recipe, you know it was inspired by my time in Idaho and California. This midwesterner popped over to Wisconsin last month to tour another incredible aquaculture operation: Rushing Waters Fishery, Wisconsin’s Leading Producer of Trout!
Similar to Riverence Farms, Rushing Waters Fishery uses their unique geographically location to farm Rainbow Trout! Essentially where a glacier melted created their farm.
My favorite thing about their trout operation is they allow locals to come fish the trout. They will skin and prep it for you after catching. I FISHED FOR THE FIRST TIME HERE! With the expert help of Peter and a pond filled with 50,000 trout, I caught one (catch the humor here, please).
It’s also unique as the water temperatures stay consistent year-round, despite four seasons in Wisconsin. It creates the perfect environment to raise beautiful rainbow trout. PSA: the smoked rainbow trout spread is available in Whole Foods around the midwest. It’s a best seller!
Recipe Ingredients
- Trout – A tasty, lean protein I’m learning to love. This recipe can also be made with salmon, red snapper, or really any other white fish, too.
- Blackening Seasoning – Or make your own with a mix of chili powder, paprika, garlic powder, ground cumin, onion powder, oregano, thyme, salt, pepper, and cayenne.
- Coleslaw – You can use pre shredded slaw, thinly sliced green or red cabbage, broccoli slaw or even shaved brussels sprouts.
- Mango – You want a ripe one that’s still firm so you don’t end up with a pile of mango mush. You can also consider swapping pineapple for a tasty pineapple salsa which goes well with the trout, too.
- Tortillas – Flour or corn, choose your favorite. Use 4 large or 8 small.
- Cilantro Lime Dressing – I used store bought. The linked primal kitchen one is tasty! Bolthouse sells a creamier Cilantro Lime Avocado dressing that I think would be good, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 400°F. Line a baking sheet with tinfoil and place trout filet onto the pan skin side down. Dab the fresh fish with a piece of paper towel to remove any excess liquid. Drizzle with a bit of olive oil then season trout with blackening seasoning and seafood seasoning (if you have a favorite fish seasoning, use that!). Bake for 12-15 minutes or until the internal temperature of the fish reaches 145°F.
2. While the fish is cooking, assemble the mango salsa. Shave the slaw, dice the herbs and mango, juice the lime. In a large bowl, fold all of the ingredients together and set aside. The cabbage will absorb the fresh lime juice and honey and it creates a tasty, marinated slaw!
3. If desired, heat tortillas. I like to wrap in tinfoil and place in the oven for the last 3-4 minutes the trout is baking. Use tongs to place pieces of the sliced fish fillets onto each of the warm tortillas. Top with mango salsa and dressing of choice. Serve with lime wedges and enjoy!
PRO TIPS
Have a gas stove? Place your tortillas on the open flame for 5-10 seconds per side to give a bit of charred flavor, as well as heat the tortillas before assembling your tacos.
Recipe FAQs
You can store the tacos deconstructed. The seasoned trout and mango salsa can each be stored in their own airtight container for up to 3 days. Keep these ingredients separate from the tortillas and any toppings. When you’re ready to enjoy, just heat the shells and fish, then add all the fixings on top.
The mango salsa + cilantro dressing is enough in my opinion, but if you’re one who thinks the more toppings the better (no shame), I suggest you serve your fish tacos with a drizzle of this Creamy Jalapeño Dressing (in place of store bought dressing), sour cream or a bit of your favorite guacamole. Pickled red onion or sliced cherry tomatoes would be tasty as well. And if you’re a cheese fan, I suggest cotija for these tacos.
You want a ripe one that’s still firm so you don’t end up with a pile of mango mush.
Stand the mango up on your cutting board and imagine the flat pit in the middle third of the fruit. Then, cut the two outer thirds away from the pit. Discard the middle.
Then, cut a checkerboard pattern into the flesh of the outer two pieces without cutting the skin. Turn the skin inside out. The cubed mango should be loose enough to fall away from the skin, but you can also use your knife to cut the chunks away. Here’s a quick quick video on how to cut mango if you also need a visual.
Serving suggestions
Host a summer taco night! Pair your Trout Tacos with a side of Cilantro Lime Rice, some Chipotle Fajita Vegetables, and a Spicy Orange Margarita and you’ve got a 5 star meal!
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Trout Tacos with Mango Salsa
Equipment
- sheet pan
- cutting board + knife
- measuring cups / spoons
- Mixing Bowl
- Tongs
- Juicer
- Meat Thermometer
Ingredients
Trout
- 1 trout filet, ~ 3/4 – 1 lbs
- 1/2 tsp blackening seasoning
- 1 tbsp seafood seasoning
Mango Salsa
- 1 cup coleslaw / cabbage thinly shredded
- 2 ripe mangos
- 2 tbsp fresh cilantro
- 1 tbsp green onions
- 1 tbsp hot honey
- 1 lime
- pinch salt
Other
- tortillas, 4 large or 8 small
- 2 tbsp cilantro lime dressing
Instructions
Prep the Trout
- Preheat the oven to 400°F. Line a baking sheet with tinfoil and place trout filet onto the pan skin side down.
- Dab the fresh fish with a piece of paper towel to remove any excess liquid. Drizzle with a bit of olive oil then season trout with blackening seasoning and seafood seasoning (if you have a favorite fish seasoning, use that!).
- Bake for 12-15 minutes or until the internal temperature of the fish reaches 145°F.
Prep the Salsa
- While the fish is cooking, assemble the mango salsa. Shave the slaw, dice the herbs and mango, juice the lime.
- In a large bowl, fold all of the ingredients together and set aside. The cabbage will absorb the fresh lime juice and honey and it creates a tasty, marinated slaw!
Assemble
- If desired, heat tortillas. I like to wrap in tinfoil and place in the oven for the last 3-4 minutes the trout is baking.
- Use tongs to place pieces of the sliced fish fillets onto each of the warm tortillas.
- Top with mango salsa and dressing of choice. Serve with lime wedges and enjoy!
Nutrition
Notes
more of our favorite Taco Recipes…
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Trout Tacos calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
this recipe is excellent! So easy to make and love the flavors..
this was such an easy yet FUN meal! A change up from my normal dinner rotation and I thoroughly enjoyed:)