Servings: one fish filet makes 7 mini tacos

Ingredients
Product1
Amount
Unit

Slaw
 
 
red cabbage
0.5
head
watercress
0.5
bunch
mayonnaise
2
Tbsp
lemon juice
2.5
Tbsp
sumac berry powder
1
tsp
cayenne powder
0.5
tsp
honey
0.5
tsp
salt
0.25
tsp
black pepper
0.25
tsp

Other Ingredients
 
 
Native Fish Keepers, Inc. smoked lake trout filet
1

package/
filet
mini corn tortillas
6

 

1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested the recipe using the brand name products listed above.

Instructions:

  1. In a mixing bowl, combine mayonnaise, lemon juice, sumac, cayenne, honey, salt, and black pepper to make a coleslaw dressing.
  2. Prepare slaw by chopping red cabbage into thin slices and separating the leaves from the stems of the watercress. Stir the cabbage and watercress leaves into the dressing.
  3. In a dry pan over medium heat, warm tortillas until heated through. Transfer to a plate and cover with a towel or another plate to keep them soft until serving.
  4. Cut and flake trout into bite-sized pieces and heat in a pan over medium heat.
  5. Assemble tacos by placing the flaked fish on the  warmed tortillas and top with slaw.

Acknowledgements

The smoked lake trout product and taco recipe were developed by Native Fish Keepers, Inc., Flathead Reservation community members who participated in the Montana State University NUTR 435 class, and other students in this class in 2019.

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This research is based on work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.