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Trout Street Tacos

Trout Street Tacos
  • Serves: 16
  • Yield: 48 tacos - 3 tacos per serving
Recipe by Chef Kirt Martin Adapted from Kirt’s Kitchen.

Categorized: Entrées


  • 12 (6 oz.) Idaho 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 Idaho onions
  • 1 large head cabbage, thinly sliced- (Available at your local Farmers Market)
  • 1 bunch Cilantro, coarsely chopped- (Available at your local Farmers Market)
  • 48 4.5” white street taco Idaho tortillas (or 48 leaves of Idaho Lettuce)
  • 2 cups Idaho Sour Cream
  • Salsa


  • The Idaho Wine Commission suggests pairing a glass of Albariño from Snake River Winery with these Idaho trout tacos.
  • Serving Size: 3 tacos
  • Substitute Idaho tortilla with Idaho-grown butterhead lettuce for a delicious, carb-conscious taco alternative. 


  • Place trout filets in large shallow pan.

  • Combine garlic, cumin, chili powder and salt and pepper and sprinkle over fish filets.

  • Set aside in refrigerator for at least 15 minutes.

  • 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.

  • Heat grill to medium-high heat. Brush with oil. Cook fish about 3 – 5 minutes per side until done.

  • Remove trout from grill, squeeze lime juice over cooked filets and break into bite sized pieces.

  • Heat tortillas briefly on warm grill.

  • Divide each trout filet between 3 tortillas (or leaves of lettuce).

  • Top each fish taco with cabbage-onion slaw, sour cream and salsa.