Servings: one fish filet makes 7 mini tacos; one filet skin wraps 3 mini tacos

Ingredients
Product1
Amount
Unit

Slaw
 
 
green cabbage
1.5
cup
sour cream
3
Tbsp
sumac berry powder
1.5
Tbsp
cayenne powder
0.75
tsp
juniper berry powder
1
tsp
salt and pepper to taste
 
 

Berry Drizzle
 
 
huckleberry syrup
1
cup
water
0.5
cup
honey
0.5
Tbsp
cayenne
0.125 (1/8)
tsp

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

package/
filet
2-3 additional skins from smoked fish filets, or 4 mini corn tortillas
 

 

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. Heat the trout filet(s) in a 300°F oven for 10 minutes.
  2. Toss all the slaw ingredients in a mixing bowl.
  3. Combine the berry drizzle ingredients in a pan and cook on low heat, stirring continuously, about 10 minutes.
  4. Peel skin from filet(s), and cut each skin into 3 equal pieces, approximately the size of business cards.
  5. Lightly oil the skin pieces, fold them in half like taco shells, and broil until crispy, watching carefully to ensure they don’t burn.
  6. Cut and flake the skinned trout filet(s).
  7. Assemble tacos by placing the flaked fish in the broiled fish skins or warmed corn tortillas; 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.