Back in July, Frankie & I went to visit my family and my mom booked us on a private fishing charter on Lake Ontario, and it was one of the more fun experiences I have ever been on that was outdoor-related because, let me be totally honest here, I am not the most outdoorsy person in the world. And boats? Oof…don’t even get me started. Motion sickness is the worst, and I am very prone to getting them on boats, but the waters were fairly calm, I had a beverage in my hand, and was completely engaged with the educational lessons we were getting from our captain and skipper! I will also say it was incredibly enjoyable watching Frankie give the lines all of his attention so that whenever he saw a bite, he was the first to jump up and grab the rod to set each of us up for success! He’s the outdoorsman of our relationship, and he took to this kind of fishing (which we were told immediately is not like normal fishing) like a…well, for lack of a better phrase, fish in water. Too much? LOL He had fun, and we all did for that matter!!! By the end of the evening, we each caught a fish, and brought home a decent haul (2 King Salmons – caught by Frankie & Sam, 4 Rainbow Trouts – caught by me, mom, dad, and Sam, and 1 CoHo Salmon – caught by Nick), and decided we needed to bust a couple of filets out right away. So, I made my sheet pan fish tacos with one of these rainbow trout feeshes! This recipe is easy to pull together, so it’s a great addition to any weekday meal plan, and all you need is 30 minutes to marinate your fish up! I can also confirm that this recipe works for just about any fish that you have in mind – Mahi Mahi, Barramundi, Snapper, etc. This is a GREAT all year recipe too!
Below is just a quick gallery of all of us with our catches, but I held mom’s fish because she didn’t want to touch it – haha! Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Maggie Maggie Fish Tacos
Ingredients – Serves 4
- 4 Trout Filets (or other favorite fish)
- 1/3 cup olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup sour cream
- Juice from 1 lime
- 1/2 a bag of premade coleslaw
- Soft Flour Tortillas
- Lime Wedges
- Sliced Avocado or Guamole
- Optional: Chihuahua Cheese, Pico De Gallo, Verde Sauce
- On a sheet pan lined with aluminum foil, lay your fish out. Mix olive oil, chili powder, cumin, garlic powder, salt (1 tsp), and pepper in a bowl. Spread your marinade evenly over each filet. Let sit for 20-30 minutes.
- Preheat your oven to 400 degrees. Put your fish in to cook for 10 minutes.
- In a small bowl, whisk your sour cream, salt (1/2 tsp), and lime juice together. If your crema is not thin enough add just a teaspoon of water at a time to it.
- In a larger bowl, add in the 1/2 bag of the premade coleslaw and toss it with a little bit of the crema till dressed/covered. Leftover crema can be used for additional topping for the tacos.
- Serve fish on soft flour tortillas with the coleslaw on top, and feel free to add pico, avocado/guac, and cheese if that’s what you like with your tacos! Another squeeze of lime doesn’t hurt either!
This is also a great recipe to serve with grilled corn, mexican rice, or refried beans!