Fresh City Fish Tacos

• 16 ounces trout fillet, cut in half
• 3 tablespoons taco seasoning
• 10 corn tortillas
• 1 cup cabbage, thinly sliced (shredded)
• 2 avocados, peeled, pit removed, and cubed
• 1 bunch cilantro, roughly chopped
• 1 cup pico de gallo
• 2 limes, cut into wedges
• 2 tablespoons olive oil

1. Rinse trout fillets and pat to dry. Season with taco seasoning until well covered. Set aside for 15 minutes.
2. Over medium-high, heat a large pan. Add olive oil. As soon as oil is popping, add trout fillets. Cook until fish is flakes, about 6 minutes on each side.
3. Remove fish from pan and place on a paper towel lined plate to remove excess oil.
4. Heat another mid-size pan over medium. One at a time, heat tortillas until lightly browned on each side (about 1-2 minutes each side).
5. Remove from heat and plate tortillas. Add flaked fish, avocado, salsa, cabbage, cilantro, and a lime wedge.

trout fillet, taco seasoning, corn tortillas, cabbage, avocados, cilantro, pico de gallo, olive oil

Taken from food52.com/recipes/74605-fresh-city-fish-tacos (may not work)