This recipe came about as a different way to eat speckled trout beyond the traditional frying and grilling. I think it hits the spot, but it also serves as a means to get kids and others who don’t usually care for fish to give them a try. Fish tacos have grown in popularity, and these are easy to make. I believe they are tastier than any you will find at a seafood restaurant and suggest you try them to confirm it.
The 8th Wonder spice rub got my attention several years ago when I learned that two of the primary ingredients are coffee and cocoa. Since my introduction, I have used it on venison, game birds and fish, and have enjoyed it at every use. It is becoming more widely available in the specialty-items sections of upper-end supermarkets and gourmet shops, and is also available online at Amazon or from www.8thwonderspice.com.
The chipotle ranch dressing was a surprise find in the salad dressing isle of a grocery store. However, after enjoying a bottle or two on salads, I knew there was somewhere else where it would be the perfect addition.
One afternoon, I decided its flavor was what I had been looking for to complete these tacos. I’m sure once you try it you’ll agree. It isn’t hot, but has a smoky flavor with a little edge. It is also a great salad dressing for those who like ranch dressing but would like a little more flavor.
Cabbage salad mix is an excellent addition to fish tacos and can be purchased packaged in most grocery stores, which saves some effort and makes the recipe easier. Fish tacos are different, and I believe lettuce is too light and green cabbage by itself too heavy. The mixture of green and red cabbage, kale, romaine, sweet carrots and green onions is just right to add to the fish without overpowering it.
I sometimes eat this as my dinner salad with the chipotle ranch dressing, and it is somewhere between salad and slaw, and tastes really good. When added to the fish tacos, it is even better.
Some folks will add the avocado and peach mango salsa, and some won’t. They are add-ons for those who would prefer a little sweet twang in the mixture. You should try them; they really do change the taste a little.
The trout, veggies and spices combine into a nice, light meal that is easy to prepare, healthy, tasty and fun to eat. It readily lends itself to outdoor meals with friends and family, who should appreciate its light spicy taste that isn’t overly hot. Like the old potato chip commercial says, “I bet you can’t eat just one.”
4 trout fillets
8th Wonder spice blend
1/2 Vidalia onion
Chopped cabbage salad mix (crunchy cabbage, kale, romaine, sweet carrots & green onions)
Wish-Bone Chipotle Ranch salad dressing
6- or 8-inch flour tortillas
Peach mango salsa
Cut trout into finger-size pieces. Squeeze juice of lemon, lime and orange into a Ziploc bag. Put trout pieces into bag with juice, mix well and marinate 30 minutes.
Cut onion into strips. Preheat grill to medium. Sprinkle a little 8th Wonder on onion strips and wilt them a little on top grill rack. Sprinkle 8th Wonder liberally on trout pieces and spread them on a grill pan or vegetable tray. Cook trout about 5 to 8 minutes, until the meat flakes lightly.
Slice avocado and tomato. Warm tortillas on grill. Spread guacamole on tortilla. Build taco using fish, tomatoes, cabbage salad mix, onion and avocado to personal taste. Drizzle chipotle ranch dressing on cabbage salad mix. Add salsa if desired.
This goes well with a fun, fresh vegetable, like corn on the cob and a fruit salad with watermelon and cantaloupe is an excellent way to finish.