• RJ Taylor

Cheesy Fish Taquitos

Updated: Dec 2, 2021

From our friend Maha at @makedelicioushappen


INGREDIENTS

  • 2 large rainbow trout fillets, thawed

  • 3 tbsp mayonnaise, divided

  • 2 tbsp taco seasoning*, divided

  • 1 large onion, quartered

  • 1 tomato, quartered

  • 1 bell pepper, quartered

  • 4 garlic cloves

  • 1.5 tbsp taco seasoning*

  • 2 tbsp olive oil


  • Flour tortillas

  • Shredded cheese

  • Cilantro for garnish

  • Lime

  • Sour cream and salsa for dipping

*note: if taco seasoning is already salted, no need to add extra salt. If it is unsalted, add salt to taste



DIRECTIONS

  1. In a food processor, chop onion, tomato, bell pepper, and garlic. Be sure to not purée but to leave it very chunky

  2. In a large skillet, heat up olive oil on medium high heat, and add chopped vegetables. Sauté for a few minutes, until water has evaporated. Add taco seasoning, mix through for a minute, and set aside

  3. Preheat oven to 400 F

  4. In a sheet pan with parchment, place defrosted rainbow trout (or any fish fillet) add 1.5 tbsp of mayonnaise to each fillet, and 1 tbsp of taco seasoning to each. Using a spoon, smear mayo and seasoning all over. Bake for 15 mins

  5. Shred rainbow trout with a fork lightly, add it to the skillet with the sauteed vegetables, and gently fold the fish in until fully incorporated

  6. Lay a tortilla down, add a few tablespoons of the fish and vegetable mixture (depending on the size of the tortilla), add a bit of shredded cheese, fold the sides in, tuck the filling and roll tightly

  7. In a lightly oiled casserole dish, add the tortillas and line them up tightly, seam side down

  8. Lightly brush the tops with oil, bake at 350 F for 10 mins, broil for an extra minute for a charred top

  9. Serve hot with sour cream, and salsa for dipping, with a squeeze of lime on top. Enjoy!

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