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

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Prep time:

15m

Cook time

10m

Total time

25m

Makes

4ppl

Blackened Trout Tacos

trout fillets
4
ripe avocado, peeled, pitted and sliced
1
corn tortillas
8
fresh cilantro leaves (optional)
(optional)

Red Pepper and Pineapple Salsa

red pepper, cored and diced
1
diced fresh pineapple
1 cup
diced red onion
1/4 cup
jalapeño pepper, seeded and finely chopped (optional)
1
green onions, sliced
2
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
1
Add 16 oz liquid to drip tray and preheat Kenyon Grill to high.
2
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.
3
Blackening Dry Rub Seasoning: Mix together paprika, brown sugar, salt, garlic powder, thyme, pepper, mustard powder, cumin and cayenne.
4
Rub Blackening Seasoning over trout fillets. Grill, turning once, for 3 to 5 minutes or until fish is blackened and flakes easily with fork.
5
Warm tortillas on grill, turning once, for 1 to 2 minutes or until lightly grill-marked.
6
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.

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