Blackened Trout Tacos
SERVES 4
Ingredients
Pineapple Salsa
1⁄2 pineapple, cored, peeled & diced small
1 pint cherry tomatoes, quartered
1⁄2 red onion, diced
1 jalapeno, seed & diced
1 tbsp. lime juice
1⁄2 bunch cilantro, chopped
1⁄2 tsp. salt
Cabbage Slaw
1⁄4 red cabbage, sliced
1⁄4 green cabbage, sliced
1⁄2 red onion, sliced
1⁄4 cup chopped cilantro
zest of 1⁄2 lime
juice of 1 lime
Blackening Seasoning
1 1⁄2 tsp. paprika
1 tsp. oregano
1 tsp. garlic powder
1⁄2 tsp. cayenne pepper
1⁄2 tsp. cumin
1⁄2 tsp. kosher salt
1 tsp. brown sugar
1 tsp. dried thyme
2 tbsp. oil
8 small corn tortillas
1 1-lb steelhead trout side
Directions
1. Combine the pineapple salsa ingredients in a small bowl. Reserve the pineapple salsa in the bowl.
2. Combine the cabbage slaw ingredients in a second small bowl and mix. Reserve the cabbage slaw in the refrigerator.
3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F/177° C.
4. Combine the blackening seasoning ingredients in a third bowl and mix. Sprinkle the seasoning on both sides of the trout.
5. Place the trout on the Grill Plate and cook each side of the trout for 3–5 mins. Remove and reserve the trout.
6. Place the tortillas on the Grill Plate and cook until browned (about 5 mins.)
7. Transfer the tortillas to a serving platter. Slice the trout and then top the tortillas with the cabbage slaw and the trout slices. Drizzle the pineapple salsa over the top.