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)