West Virginia Trout Tacos Recipe

Name: West Virginia Trout Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 2 teaspoons chili powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 3/4 cup milk; 1 pound trout, flounder or sole, cut into 1-inch strips; Canola or olive oil; 1 package corn tortillas; Bourbon Slaw, recipe follows; 1 package bacon, chopped, cooked until crispy and drained on paper towels; 1/2 cup fresh cilantro leaves; 1/2 cup mayo; 2 tablespoons bourbon; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 2 teaspoons chili powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; Juice of 1 lime; 1 medium head purple cabbage, thinly sliced

Servings: persons

3/4 cup cornmeal
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup milk
1 pound trout, flounder or sole, cut into 1-inch strips
Canola or olive oil
1 package corn tortillas
Bourbon Slaw, recipe follows
1 package bacon, chopped, cooked until crispy and drained on paper towels
1/2 cup fresh cilantro leaves
1/2 cup mayo
2 tablespoons bourbon
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Juice of 1 lime
1 medium head purple cabbage, thinly sliced

1
Heat a nonstick skillet over medium-high heat.
2
Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate.
3
Pour the milk into another bowl or pie plate.
4
Dip the fish in the milk then in the cornmeal mix.
5
Add enough oil to coat the bottom of the skillet.
6
Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through.
7
Remove from the pan and drain on a paper-towel-lined sheet tray.
8
To assemble the taco, I like to first heat my tortillas on a cast-iron griddle.
9
Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro.
10
Repeat for the remaining fish and tortillas.
11
Serve immediately.
12
In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined.
13
Pour the dressing over the cabbage in a large bowl and toss to coat.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup cornmeal, 2 teaspoons chili powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, and more.

Yes, West Virginia Trout Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Virginia Trout Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions