West Virginia Trout Tacos
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
31
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Cornmeal2 tsps
Chili Powder1 tsp
Salt1 tsp
Garlic Powder1 tsp
Ground Black Pepper3 cup
Milk1
Canola2 tbsps
Bourbon1 cup
Cilantro Leaves (fresh)1 cup
Mayo2 tbsps
Brown Sugar1 tbsp
Dijon MustardDirections:
1
Heat a nonstick skillet over medium-high heat
2
Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate
3
Pour the milk into another bowl or pie plate
4
Dip the fish in the milk then in the cornmeal mix
5
Add enough oil to coat the bottom of the skillet
6
Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through
7
Remove from the pan and drain on a paper-towel-lined sheet tray
8
To assemble the taco, I like to first heat my tortillas on a cast-iron griddle
9
Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro
10
Repeat for the remaining fish and tortillas
11
Serve immediately
12
In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined
13
Pour the dressing over the cabbage in a large bowl and toss to coat