Tacos need not be only about Mexican flavours. 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.
Pile it on
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
Ingredients
- 2 cups (500 mL) shredded raw beet
- 2 cups (500 mL) shredded celery root
- 2 green onions, thinly sliced
- 1/2 cup (125 mL) chopped parsley
- 3 Tbsp (45 mL) apple cider vinegar
- 1/4 tsp (1 mL) salt
- 1 lb (450 g) rainbow trout fillet
- 3/4 cup (180 mL) plain yogurt or sour cream
- 2 Tbsp (30 mL) prepared horseradish
- Juice of 1/2 lemon
- 8 corn tortillas, warmed
Nutrition
Per serving:
- calories 625
- total fat14 g
- sat. fat3 g
- total carbohydrates 43 g
- sugars13 g
- fibre7 g
- sodium480 mg
Directions
01
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.
02
Preheat oven to 300 F (150 C). Season trout with salt and pepper (optional) 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.
03
In small bowl, stir together yogurt, horseradish, and lemon juice.
04
Place chunks of trout on tortillas and top with slaw and dollops of horseradish cream.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
