Oven-Baked Spiced Trout Tacos with Mango Chutney and Lime Crema

These oven-baked trout tacos are packed with bold Tex-Mex flavors and come together in a flash. A simple spice rub gives the fish a delicious crust, while sweet mango chutney, creamy slaw and tangy lime crema add layers of texture and taste. Perfect for a quick weeknight dinner that feels like a special treat.

Serve these tacos with warm flour tortillas and a sprinkle of crispy fried onions for crunch. The whole family will love this fun, flavorful meal that’s ready in under 30 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Quarter the lime.
2. Drizzle a baking tray with oil. Pat the trout dry with paper towels and place skin-side down on the tray. Rub the fish all over with oil; season with salt, pepper and half the Mexican spice blend. Bake on the top rack until the fish is cooked through, 12-15 minutes.
3. Meanwhile, in a medium bowl, whisk together mayonnaise, half the white wine vinegar, ½ teaspoon sugar, salt and pepper. Add the coleslaw mix and toss until evenly coated.
4. When the fish has about 5 minutes left, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
5. In a small bowl, mix sour cream with juice from half the lime. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Using a fork, flake the cooked trout into pieces. Divide the warm tortillas among plates; fill with flaked fish. Top with mango chutney, creamy slaw, crispy fried onions and a drizzle of lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or any firm white fish like cod or tilapia works well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat fish gently in a skillet or oven.

Is there a substitute for mango chutney?

You can use a fruit salsa or a sweet chili sauce for a similar sweet-spicy kick.