A grilled trout taco topped with scallions, peppers, onions and chipotle chive aioli. Don’t have chives. Leave them out for a Chipotle aioli! Our recipe leans more towards the mild side, but feel free to spice it up with some extra chipotle peppers! The seeds and inner membranes are what hold most of the heat. If you’d like the most minimal heat and pure flavor, use just the juice/liquid from the can.
This recipe was inspired by my grandparents fish tacos. They always hit the spot in the Arizona heat. Let me tell you… to DIE for. Juicy flakey fish cooked to perfection and marinated with flavors only a grill can create.
Planet friendly notes:
- These tacos have a surprise… Mushrooms! Don’t be afraid to add veggie scraps from your fridge especially if you’re feeling adventurous. Here’s a tip! A lot of times you can smell ingredients and spices together before dumping them in (and not being able to remove them without starting over). This can help you figure out what to or not to add to your recipes or these tacos! I know it’s nice to use what’s already in your fridge! I aim to make recipes as efficient as possible and incorporate alternates whenever I can for ingredients. If you see (like it says below) “onion” it means use whatever kind of onion is in your house! No need to go out and spend your money on unnecessary ingredients!
- Trout is on the green list by Seafood Watch. If you select Rainbow Trout or Steelehead (ocean variant) you’re choosing an environmentally friendly fish. They’re typically farmed in freshwater systems which are known managed well according to planet friendly needs and are heavily regulated by US Federal AND State governments. These farming methods are specifically raceways (mimics the flow of a river). When fish waste id collected it can easily be composted! (All info here is from Seafood Watch!)
Mushrooms!
Getting back to those mushrooms. I’m telling you, the reduced white wine adds a dimension of flavor you didn’t even know you needed in a taco! Add a little bit of the mushroom juice for extra goodness! They are actually known to be one of the most planet friendly produce out there!
Pink Beet Tortillas
Not sponsored what so ever, here’s my favorite tortillas to date. They’re made to order (and taste like it). Took a bit to ship out without any updates. But when they arrived, I decided I would 100% order again! Since they’re no unhealthy preservatives, I’d recommend storing them in the freezer even after you open. Just take them out once you start the marinade to defrost a bit.
I encourage you to use your favorite taco tortillas! We’re a huge fan of colors and naturally derived colors at that! The tortillas I chose were Pink beet tortillas. Bright pink in color to add some spunk to your meal. You can warm them in the oven for 2 minutes, warm them on the grill while you shred the trout, or just warm for 10 seconds in the microwave!
Prep warnings
Marinate the fish, Pre heat grill, Slice peppers & onions into strips, Chop scallions or dice other half of onion, Grate garlic , Finely slice 3 peppers (or 1/4 of your large pepper)
Healthy Pink Trout Tacos
Description
Grilled trout tacos topped with scallions, peppers, onions and chipotle chive aioli. Served in a pink beet tortilla. Everyone will love these, truuust me!
Ingredients
Fish Marinade
Veggies
Mushrooms
Instructions
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Start Grill
Pre heat grill to 350
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Prep Fish foil.
Place your fish in foil. Fold up the sides to create a dish and that the marinade doesn’t leak
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Make marinade.
Add lemon juice and olive oil, to your fish. Sprinkle salt paper, chopped scallions, grated garlic, finely diced peppers over top. Marinate fish while you continue the next steps.
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Mushrooms.
Slice mushrooms thin. Place in a second foil dish. Add salt, pepper, white wine & olive oil then toss. (Fold up the sides of the foil so the marinade doesn’t leak). Place on grill even if it isnt finished preheating to get the cook going. I know, I know we’re breaking rules. Set mushroom timer for 30 mins
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Onions & peppers.
Chop the rest of your onion and peppers into strips. Toss with fajita seasoning and olive oil. You want them to be completely coated but not overly drenched. Place on a grill mat. Place on grill. Set veggie timer for 25mins
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Add fish to grill.
Add your fish to the grill. Set a fish timer for 15 mins
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Make the aioli
While everything cooks on the grill. Make your sauce! Find the recipe here for the Chipotle chive aioli. Everything will be tossed in the blender and… Well blended! And that’s it!
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Remove from grill and toss!
Take your veggies and fish off the grill when done. Flake apart the fish it the foil and mix it with the finely diced peppers, scallions, and juices before serving
