Smoky Trout Taco Bowls

SeafoodDinner

Aug 20

Smoky roasted trout served over bright cilantro rice with black beans, sweet corn, crunchy cabbage slaw, and a creamy avocado drizzle. Finished with crispy tortilla strips for texture, this taco-inspired bowl is hearty, affordable, and perfect for meal prep, with balanced flavors and fresh components in every bite.

Smoky Trout Taco Bowls

Servings: 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Print the Recipe

Ingredients

For the trout:
- 2 Fulton Fish Market rainbow trout fillets
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon smoked salt (or kosher salt)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- Zest and juice of ½ lime
For the cilantro rice:
- 1 cup white rice (jasmine or basmati)
- 2 cups water or broth
- ½ teaspoon salt
- ½ cup chopped cilantro
- Juice of 1 lime
For the beans and corn:
- 1 tablespoon olive oil
- 3 ears corn, cut off of the cob
- 1 can black beans, drained and rinsed
- ½ teaspoon salt
- ½ teaspoon ground cumin
For the cabbage slaw:
- 2 cups shredded purple or green cabbage
- ¼ cup thinly sliced white or red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
For the avocado crema:
- 1 ripe avocado
- ¼ cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 garlic clove
- 2–3 tablespoons water (to thin)
- Salt to taste
For serving:
- Crispy tortilla strips
- Extra cilantro
- Lime wedges

Instructions

Thaw the Trout: For best texture, thaw fish before cooking using one of these methods: Overnight Refrigerator Thaw (Recommended): Place sealed fish on a plate in the refrigerator for 8–12 hours. Quick Cold Water Thaw: Keep fish in its packaging or a sealed bag and submerge in cold water for 30–45 minutes, changing water occasionally. Emergency Thaw: Remove from packaging, place in a zip-top bag, and submerge in cold water until pliable (about 20–30 minutes). Pat dry thoroughly before seasoning.
Make cilantro rice: Rinse the rice under cold water until the water runs clear. Combine with water (or broth) and salt in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Set aside.
Make slaw: Toss cabbage, red onion and cilantro with lime juice, olive oil, and salt. Let sit for 5–10 minutes to soften slightly.
Make the seasoning rub: Mix olive oil, smoked paprika, smoked salt (or kosher salt), onion powder, garlic powder, dried thyme, ground black pepper, dried oregano, cayenne pepper, black pepper, zest and juice of half the lime in a small bowl.
Cook the trout (from thawed): Preheat the oven to 425°F and line a sheet tray with parchment. Place trout fillets on the lined tray and brush or spoon the seasoning mixture over the fish. Roast for 10–12 minutes, or until the fish flakes easily and is just cooked through. Gently break into large pieces.
Cook the trout (from frozen): Preheat the oven to 400°F. Place frozen trout fillets on foil and loosely wrap the fish to retain moisture. Roast for 10-12 minutes. Remove from the oven and uncover the top of the fish and brush with the seasoning mixture. Return fish to the oven and roast another 8-10 minutes, or until the fish is fully cooked through and flakes easily. Because frozen fish releases more moisture, cooking at a slightly lower temperature and/or covering with foil helps prevent the outside from overcooking before the center is done. The FDA recommends that most seafood be cooked to an internal temperature of 145°F.
Prepare beans and corn: Heat olive oil in a skillet over medium heat. Add corn and cook until lightly charred, about 3–4 minutes. Stir in black beans, cumin, and salt, cooking until warmed through.
Make avocado crema: Blend avocado, sour cream, lime juice, garlic, and salt until smooth, adding water as needed to reach a drizzleable consistency.
Assemble: Divide cilantro rice evenly between the four bowls. Top with trout, beans and corn, and cabbage slaw. Drizzle with avocado crema and finish with tortilla strips, cilantro, and lime wedges.