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Georgia Trout Tacos With Broccoli Slaw



1 pound Georgia Mountain Trout, or other white fish

12 six-inch corn or flour tortillas

Southwest-style ranch salad dressing (store bought)

Broccoli Slaw (see recipe here)



1/4 cup olive oil

2 tablespoons white vinegar

2 tablespoons fresh lime juice

2 teaspoons lime zest

1 1/2 teaspoons honey

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chipotle chili pepper

1 teaspoon seafood bay flavored seasoning

1/2 teaspoon black pepper




Preheat oven to 375º.


Combine all ingredients for the marinade, place in a food storage bag and add fish.  Marinate in the refrigerator for a few hours.

Bake fish 15 - 20 minutes or until it flakes with a fork. While fish is baking heat a dry skillet and heat tortillas until warm. Wrap in clean cloth to keep warm until ready to assemble tacos.


To assemble tacos, place about 2 tablespoons slaw, then 2-3 tablespoons fish in each tortilla. Drizzle with dressing.


Makes 12 tacos





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