Idaho Trout Street Tacos

Substitute tortilla with Idaho-grown butterhead lettuce for a delicious, carb conscious taco alternative. (Lettuce wrap pictured.)

Serves 16

Yield 48 tacos - 3 tacos per serving


  • 12 (6 oz.) Clear Springs Foods Clear•Cuts® Rainbow Trout Butterfly Style
  • 4 fresh limes
  • ¼ cups granulated garlic
  • 2 Tablespoons ground cumin
  • 2 Tablespoons chili powder
  • Salt and pepper to taste
  • ¼ cup vegetable oil
  • 1 pound Owyhee Produce onions
  • 1 large head cabbage, thinly sliced
  • 1 bunch Purple Sage Cilantro, coarsely chopped
  • 48 Fresca Mexican Foods 4.5” white street Taco tortillas (or 48 leaves of Laura Lee Farms Butter Lettuce)
  • 2 cups MeadowGold Sour Cream
  • Salsa Fresca


  1. Place trout filets in large shallow pan.
  2. Combine garlic, cumin, chili powder and salt and pepper and sprinkle over fish filets.
  3. Set aside in refrigerator for at least 15 minutes.
  4. Combine cabbage, onion, and cilantro in a large bowl, squeeze with juice from one lime. Drizzle with oil, season with salt and pepper, and toss to combine. Taste, and adjust seasoning.
  5. Heat grill to medium-high heat. Brush with oil. Cook fish about 3 – 5 minutes per side until done.
  6. Remove trout from grill, squeeze lime juice over cooked filets and break into bite sized pieces.
  7. Heat tortillas briefly on warm grill.
  8. Divide each trout filet between 3 tortillas (or leaves of lettuce).
  9. Top each fish taco with cabbage-onion slaw, sour cream and salsa.


  • Serving Size: 3 tacos

Local Products:

  • Clear Springs Foods Rainbow Trout Boneless Filets, Fresca Tortillas or Laura Lee Farms Butterhead Lettuce, Owyhee Produce Onions, MeadowGold Sour Cream, Purple Sage Cilantro