Mojo is the secret ingredient in these delicious, lemony-garlicky tacos. The local tortillas and mojo yogurt send them over the top.
1 pound trout, defrosted
1 tub mojo, defrosted
1 cup plain Greek yogurt
1 t. ground cumin seed
1 t. ground coriander
1/2 t. paprika
1/4-1/3 t. ground red pepper
salt and freshly ground black pepper
1.5-2 c. shredded lettuce (or cabbage if available)
1 package La Tortilla Buena corn tortillas
Rinse the trout fillets, pat dry with paper towel and place in a zip lock bag (I just rinse them right in the zip lock they came in and drain them). Add about 2/3 of the tub of mojo, seal the bag and refrigerate for at least a half hour. Meanwhile, mix the yogurt, remaining mojo, and spices and set aside.
Heat a cast iron skillet over medium-high heat. Place trout fillets skin-side down in a single layer. Sprinkle with salt and pepper and pour the mojo from the marinade over and cover with a lid, cooking about 8 minutes. Remove lid and turn fillets over. *Remove skin and discard–if you like the skin, leave it on and remove the fillets to a broiler safe pan and put them skin side up to crisp for a few minutes. If you removed the skins, continue cooking until the fish flakes with a fork, about another 5 minutes. Remove fillets to a plate and turn heat to high to reduce the liquid, stirring until thick. Pour over the fillets and flake them into pieces. Heat the tortillas over an open flame if you have a gas burner. You can also wrap them in foil and pop them in a 300F oven for about 15 minutes. Or really do it right by cooking them in a little butter or olive oil on a hot griddle.
To build the tacos, divide the fish into eight portions on the tortillas, cover with lettuce and spoon some sauce over each. Gobble two per person.