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West Virginia Trout Tacos
We’ll take tacos any night of the week — especially when bourbon slaw is involved! Katie cuts the trout into strips and coats each piece with cornmeal before frying, to give the fish the perfect lightly crisp texture.
![](https://tfs-marketplace.com/wp-content/uploads/2023/12/West-Virginia-Trout-Tacos-1024x576.jpg)
Recipe by: Katie Lee Biegel
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 package bacon, chopped, cooked until crispy and drained on paper towels
- 1/2 cup fresh cilantro leaves
Bourbon Slaw:
- 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
Directions:
- Heat a nonstick skillet over medium-high heat.
- Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix.
- Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray.
- To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately.
Bourbon Slaw:
- In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.