Grilled Nevada Trout Tacos

Introduction

Nevada trout is known for its clean, buttery flavor and tender texture—perfect for tacos. Grilling it on the Arteflame ensures an incredible sear while locking in all those juices. Using the reverse sear method keeps the trout moist and flavorful, and when paired with a fresh slaw and zesty citrus dressing, you get a taco dish that's both light and irresistible. Plus, everything cooks right on the Arteflame, giving it that signature flavor and almost no cleanup.

Ingredients

• 4 boneless Nevada trout fillets (skin on)
• 8 small corn tortillas
• 1/2 small green cabbage, shredded
• 1/2 small purple cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tbsp orange juice
• 1 tsp honey
• Salt and black pepper to taste
• 1 tbsp butter (for searing)
• Lime wedges (for garnish)
• Optional: pickled red onions, avocado slices

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 folded paper napkins in the center of the Arteflame grill bowl.
2. Pour a bit of vegetable oil on the napkins.
3. Stack dry firewood over the napkins in a teepee shape.
4. Light the napkins and let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prep the Trout Fillets

1. Pat trout fillets dry with paper towels.
2. Season both sides with salt and pepper.
3. Set aside to let the seasoning infuse while you prep the slaw.

Step 3: Make the Citrus Slaw

1. In a bowl, mix green cabbage, purple cabbage, and cilantro.
2. In a small cup, whisk mayo, lime juice, orange juice, honey, salt, and pepper to taste.
3. Pour over the cabbage mix and toss well. Set aside to chill.

Step 4: Sear the Trout

1. Add a tablespoon of butter directly onto the center grill grate.
2. Place trout fillets skin-side down on the hot center grate for about 30 seconds to 1 minute.
3. Flip fillets for another quick sear on the flesh side.
4. After achieving a firm sear, move trout to the flat cooktop near the edge to finish cooking with indirect heat.
5. Cook until internal temp is about 125°F, then remove from grill (carryover heat will bring it to 140°F).

Step 5: Heat Tortillas

1. Place tortillas on the flat skillet area of the cooktop, flipping occasionally until warm and slightly charred.

Step 6: Assemble the Tacos

1. Flake warm trout fillets into chunks.
2. Add fish to tortillas followed by citrus slaw.
3. Top with optional pickled onions or avocado slices and a squeeze of lime.

Tips

• Don't skip the initial sear; it locks in moisture and flavor.
• Use butter on the cooktop for a richer taste.
• Let fish rest after grilling to redistribute juices.
• Grill everything at once—Arteflame’s large surface makes it easy!
• The inside of the Arteflame cooktop is hotter; cook delicate ingredients toward the outer edge.

Variations

1. Spicy Nevada Trout Tacos: Add diced jalapeños to the slaw and sprinkle chipotle chili powder on the trout before searing.
2. Asian-Inspired Trout Tacos: Use sesame-ginger dressing for the slaw and garnish with scallions and sriracha mayo.
3. Smoky Southwest Trout Tacos: Add grilled corn, ancho chili powder, and cotija cheese for a bold twist.
4. Breakfast Trout Tacos: Add a scrambled egg, sautéed peppers, and trout flakes inside a taco shell—perfect brunch idea straight from the grill.
5. Keto Trout Lettuce Wraps: Replace tortillas with romaine leaves and double the slaw for a healthy, low-carb option.

Best Pairings

• Cold Mexican lager or citrusy wheat beer
• Dry crisp white wines like Sauvignon Blanc
• Charred corn salad with grilled lime
• Grilled pineapple with honey drizzle for dessert
• Spicy mango salsa on the side

Conclusion

These Grilled Nevada Trout Tacos are summer grilling at its finest—simple, flavorful, and cooked entirely on the Arteflame grill. Searing the fish to perfection in its own juices and balancing it with cool, tangy slaw delivers a taco that’s not just a meal, it’s an experience. With versatile flavor combinations and almost no cleanup, this recipe is ideal for your next outdoor gathering.