Colorado Grilled Trout Tacos with Chipotle-Lime Sauce

Introduction

Experience the rich flavors of Colorado with these grilled trout tacos, cooked to perfection on the Arteflame grill. The high-heat sear locks in the juices, while the griddle cooktop ensures a golden, even crust on the fish. Paired with a refreshing cabbage slaw and a smoky chipotle-lime sauce, these tacos bring vibrant flavors and textures together effortlessly.

Ingredients

• 2 fresh trout fillets
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons butter
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• Juice of 1 lime
• 1/2 cup sour cream
• 1 tablespoon chipotle sauce
• 1 teaspoon lime zest
• 1/2 teaspoon honey
• 1/2 avocado, sliced
• 1 jalapeño, sliced

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and wait about 20 minutes for the grill to reach the ideal searing temperature.

Step 2: Prepare the trout

1. Season the trout fillets with salt, pepper, smoked paprika, and garlic powder.
2. Place butter on the flat cooktop of the grill to melt.

Step 3: Sear the trout

1. Place the trout fillets skin-side down on the center grill grate for a high-heat sear.
2. Sear for about 1 minute, then move to the cooler griddle cooktop to cook through.
3. Cook for an additional 3–4 minutes per side until the trout reaches an internal temperature of 130°F. Remove from the grill when it reaches 115°F as it will continue cooking.

Step 4: Prepare the slaw

1. In a bowl, mix red and green cabbage, cilantro, red onion, and lime juice.
2. Let the flavors meld while the trout finishes cooking.

Step 5: Make the chipotle-lime sauce

1. In a small bowl, whisk together sour cream, chipotle sauce, lime zest, and honey.

Step 6: Warm the tortillas

1. Place tortillas on the flat griddle cooktop for about 30 seconds per side until warm.

Step 7: Assemble the tacos

1. Flake the grilled trout into pieces.
2. Place a portion of trout on each tortilla.
3. Top with cabbage slaw, avocado slices, and jalapeño slices.
4. Drizzle with chipotle-lime sauce and serve immediately.

Tips

• Use butter instead of oil for a richer flavor.
• Let the fish rest after grilling to retain juices.
• Grill extra trout and use leftovers for salads or wraps.

Variations

• Smoky BBQ Trout Tacos: Brush trout with your favorite BBQ sauce before searing for a bold smoky flavor.
• Coconut-Lime Trout Tacos: Add shredded coconut to the slaw and a splash of coconut milk to the sauce for a tropical twist.
• Spicy Habanero Trout Tacos: Replace chipotle sauce with habanero sauce for an extra spicy kick.
• Mango-Honey Trout Tacos: Add diced mango to the slaw and a drizzle of honey for a sweet contrast.
• Garlic Herb Trout Tacos: Use a garlic butter rub before searing for a burst of herbaceous goodness.

Best Pairings

• Drink: A crisp Colorado lager or citrusy IPA.
• Side: Grilled corn with lime butter or a black bean salad.
• Dessert: Grilled pineapple with honey drizzle.

Conclusion

These Colorado-inspired grilled trout tacos are packed with bold flavors and textures, thanks to the Arteflame grill's unique searing method. Whether you're making them for a weeknight meal or entertaining guests, this recipe is sure to impress.