Grilled Idaho Rainbow Trout Tacos with Lime Crema

Introduction

These Grilled Idaho Rainbow Trout Tacos are the perfect balance of smoky, flaky trout, crisp slaw, and a zesty lime crema. Cooked to perfection on the Arteflame grill, this recipe lets the natural flavors of fresh Idaho trout shine while adding layers of deliciousness in every bite. The high heat of the grill's center grate ensures a perfectly seared exterior, and the griddle-style cooktop locks in all the juices. Get ready to wow your family and friends with this refreshing, flavor-packed dish!

Ingredients

• 2 whole Idaho rainbow trout, cleaned and butterflied
• 1 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/2 tsp lime zest
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 avocado, sliced
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to burn until the grill is fully heated (about 20 minutes).

Step 2: Prepare the trout

1. Pat the trout dry with paper towels.
2. Brush the inside and outside with melted butter.
3. Season both sides with smoked paprika, garlic powder, sea salt, and black pepper.

Step 3: Grill the trout

1. Place the trout on the center grill grate for a high-heat sear, about 2 minutes per side.
2. Move the trout to the flat cooktop towards the edge of the grill and let it finish cooking until the internal temperature reaches 130°F (remove at 115°F as it continues cooking).
3. Carefully remove the trout and let it rest for a few minutes.

Step 4: Prepare the slaw

1. Mix shredded red and green cabbage, carrots, mango, red onion, and cilantro in a bowl.

Step 5: Make the lime crema

1. Combine sour cream, lime juice, lime zest, and cayenne pepper in a small bowl. Stir well.

Step 6: Toast the tortillas

1. Place the corn tortillas on the flat grill cooktop for about 30 seconds per side until warm and slightly charred.

Step 7: Assemble the tacos

1. Flake the grilled trout into bite-sized pieces.
2. Place some slaw onto each tortilla.
3. Add trout pieces on top of the slaw.
4. Drizzle lime crema over the tacos.
5. Garnish with avocado slices, jalapeño, and fresh lime wedges.

Tips

• Always preheat your Arteflame grill for at least 20 minutes before cooking.
• Use butter instead of oil for a richer grilled flavor.
• To keep tortillas warm, place them wrapped in a clean towel near the edge of the hot cooktop.
• For extra smokiness, add a small wood chunk to the fire for a mild smoked trout taste.

Variations

1. Spicy Chipotle: Add 1 tsp chipotle powder to the trout seasoning and mix chipotle hot sauce into the lime crema.
2. Citrus Herb: Add orange and lemon zest to the trout seasoning and replace cilantro with fresh basil.
3. Asian Fusion: Use sesame oil instead of butter, and top with pickled ginger and sriracha mayo.
4. Tropical Delight: Add grilled pineapple chunks to the slaw and more mango for a fruitier twist.
5. Garlic Butter: Mix minced garlic into the melted butter for an extra burst of garlicky goodness.

Conclusion

These grilled Idaho rainbow trout tacos are a game-changer for any taco night. The Arteflame grill's intense heat and even cooktop make grilling fish effortless and delicious. Whether you're hosting a summer BBQ or just craving gourmet tacos, this recipe will impress everyone at the table.

Best Pairings

• Crisp white wine like Sauvignon Blanc
• Classic margarita with fresh lime
• Grilled corn on the cob with lime butter
• Mexican-style street corn (elote)
• Fresh pico de gallo with tortilla chips