Cookin’ in Camo: Trout Tacos with Avocado-yogurt Sauce and Pickled Red Onions

Having lived a portion of my life in North Carolina, fishing the Tar Heel State’s streams for rainbow trout is something I love to do. Eating them in the form of a taco is also something I love! These trout tacos come with kick, as they are marinated in cumin and chipotle powder but quickly cool off from the fresh avocado and cool yogurt. Accompany that with the acidic pop of perfectly-pickled red onions and we are rockin’!

• Serves 4
• Prep time: 30 to 35 minutes
• Cook time: 10 minutes

Ingredients

Spicy lime-chipotle fish

• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chipotle powder (or chili powder, if you prefer)
• 1 teaspoon fresh ground toasted cumin
• 1 teaspoon sweet paprika
• 1/2-teaspoon salt
• 1 pound fresh trout fillets

Avocado-yogurt sauce:

• 1 large ripe avocado, pitted and roughly chopped
• 1/4-cup plain yogurt
• 2 teaspoons Mexican crema
• 1 tablespoon fresh lime juice
• 1/2-cup roughly chopped cilantro
• 1/2-teaspoon salt
• 1/4-teaspoon freshly ground toasted cumin
• 1/4-cup water

Pickled red onions

• 2 medium onions halved and sliced thin
• 1 cup apple cider vinegar
• 1 cup distilled vinegar
• 1/4-cup water
• 1-1/2-tablespoon kosher salt
• 2 tablespoons black peppercorns
• 1-1/2-tablespoon sugar
• 1-1/2-teaspoon mustard seeds
• 1 teaspoon crushed red pepper flakes
• 2 garlic cloves smashed
• 2 bay leaves

Garnishes

• 12 small corn tortillas
• Shredded cabbage (optional)
• Cilantro sprigs
• Lime wedges

Directions

Put on your camo apron.

Pickled red onions

Place the sliced onions in a mason jar. Add the remaining ingredients to a non-reactive saucepan and bring to a boil for roughly two minutes. Pour hot pickling liquid into the mason jar, stopping roughly a half inch from the rim (ensure the onions are submerged). Screw on the lid and reserve until ready to use.*

Marinate the fish

In a gallon freezer bag, combine the trout, lime juice, olive oil, chipotle powder, toasted cumin, paprika, and salt. Squeeze the air from the bag and seal. Shake the bag to mix the marinade and fish. Allow to marinate for roughly 20 minutes, but not longer than an hour.

Prepare the avocado-yogurt sauce

While the trout marinates, prepare the avocado-yogurt sauce. In the bowl of a food processor, combine the avocado, yogurt, lime juice, toasted cumin, cilantro, salt, and water, and process until smooth and creamy. Store in a squeeze bottle or glass bowl and cover tightly with plastic wrap. Refrigerate until ready to use.

Sauté the fish

In a large heavy-bottomed skillet set over medium-high heat, sauté the fish with the remaining 2 tablespoons of lard skin-side down until golden and crispy. Flip and cook for another 15 to 30 seconds and remove from pan. Cover with aluminum foil until ready to assemble.

Warm the tortillas and assemble the tacos

In a heavy-bottomed skillet set over medium heat, warm the tortillas until they start to bubble and develop a golden-brown appearance. This takes roughly 45 seconds to 1 minute per side. If working in batches, wrap the finished tortillas in paper towels, then wrap those in a (clean) dish towel to keep warm.

To assemble, cut the trout into small portions and place in the center of an opened tortilla. Drizzle with the avocado-yogurt and top with some pickled onions and picked cilantro. Catch, cook, share, enjoy, and, as always, keep Cookin’ in Camo!

*Pickled onions can be stored in the refrigerator for a month.

Editor’s note: This recipe is the third in a series of several provided by Tyler Viars, a dedicated “forest to fork” hunter (or “pole to plate” angler, in this case) and professional chef. Click here to read last week’s recipe, porcini-dusted catfish with corn puree.

Tyler Viars

Born in small town, Wilmington, Ohio, Tyler is, first and foremost, a God-fearing, family man. His two brothers, Jacob and Lucas, his dog Gunner, and parents, Todd and Brenda, are his everything. Family aside, his other loves are competitive natural bodybuilding, food, and the outdoors. While attending Auburn University, Tyler launched his outdoor career by working as a field producer for Jordan Outdoor Enterprises. From the base of Kilimanjaro to Alberta’s frozen tundra, Tyler has been blessed to document hunts for ESPN 2 and the Outdoor Channel’s top-rated television shows. As an avid hunter, he prides himself as a "rooter to the tooter," waste-nothing cook. Utilizing his Cookin' in Camo brand, established outdoor television background, and his new platform as one of the “nation's top home cooks,” Tyler is all set up as the vehicle to merge the outdoor and food industries.