Blackened Trout Tacos with Red Pepper and Pineapple Salsa

This is a great recipe for weeknight suppers or to share when company drops in. Make your own blackening seasoning and rub it over trout fillets for a healthy home-style taco.

Mar 15 - 10m cook

Prep time:

15m

Cook time

10m

Total time

25m

Makes

4ppl

Ingredients
Instructions

Blackened Trout Tacos

trout fillets

ripe avocado, peeled, pitted and sliced

corn tortillas

fresh cilantro leaves (optional)

(optional)

Red Pepper and Pineapple Salsa

red pepper, cored and diced

diced fresh pineapple

1 cup

diced red onion

1/4 cup

jalapeño pepper, seeded and finely chopped (optional)

green onions, sliced

fresh cilantro

2 tbsp

olive oil

2 tbsp

fresh lime juice

1 tbsp

salt

1/2 tsp

Blackening Dry Rub Seasoning

paprika

2 tbsp

packed brown sugar

1 tbsp

kosher salt

1 tsp

garlic powder

1 tsp

dried thyme

1 tsp

pepper

3/4 tsp

mustard powder

3/4 tsp

ground cumin

1/2 tsp

cayenne pepper

1/4 tsp

Add 16 oz liquid to drip tray and preheat Kenyon Grill to high.

Red Pepper and Pineapple Salsa: Stir together red pepper, pineapple, red onion, jalapeño pepper (if using), green onions, cilantro, olive oil, lime juice and salt. Set aside.

Blackening Dry Rub Seasoning: Mix together paprika, brown sugar, salt, garlic powder, thyme, pepper, mustard powder, cumin and cayenne.

Rub Blackening Seasoning over trout fillets. Grill, turning once, for 3 to 5 minutes or until fish is blackened and flakes easily with fork.

Warm tortillas on grill, turning once, for 1 to 2 minutes or until lightly grill-marked.

Cut trout fillets in half. Assemble trout fillets, Red Pepper and Pineapple Salsa and avocado in tortillas; fold tortillas over to enclose filling. Garnish with cilantro (if using).

TIP

To use seasoning as a wet rub, stir equal amounts of rub with olive oil. Pat or rub over fish before grilling.

TIP

Top save time, use canned pineapple.