I think we should call this the pirate taco. “Fish taco” just doesn’t have enough character, especially since I cooked it with spiced rum!
My brother in law dropped off a freshly caught rainbow trout for us on Friday night. (Thank you, Jamie!) We consulted Chef Mark on a cooking method and settled on baking it wrapped in parchment paper, while stuffed with thyme, lemon, garlic, onions and bay leaves. It was a great meal, but time (and hunger) did not allow for photos. Since the fish was huge, we had plenty left over for the next day. Thus the creation of the pirate taco!
I started by sautéing some onion slices and diced jalapenos in a touch of olive oil. Once browned, I threw in black beans, rice, diced tomatoes, the leftover fish, some chopped cilantro and cotija cheese. I then poured in a few ounces of spiced rum to steam it since I really only wanted to heat everything up quickly. Once warmed, I added some diced avocados, lime juice, seasoned with salt, and tossed before serving in lightly grilled flour tortillas topped off with salsa and sour cream. Enjoy with rum for a true pirate experience!