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two trout tacos topped with mango slaw served on speckled plate.
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5 from 2 votes

Trout Tacos with Mango Salsa

This Trout Taco 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Mexican, tropical
Servings: 4
Calories: 405kcal
Author: Courtney Paige

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.
    raw seasoned trout filet on sheet pan lined with tinfoil.

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!
    mango slaw mixed in ceramic bowl.

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!
    two trout tacos topped with mango slaw served on speckled plate.

Notes

You can store the tacos deconstructed. The trout and salsa can each be stored in their own airtight container for up to 3 days. Assemble on tortilla when ready to enjoy.

Nutrition

Serving: 1large taco | Calories: 405kcal | Carbohydrates: 13g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 550mg | Potassium: 666mg | Fiber: 6g | Sugar: 22g