Molly Fowler, also known as the Dining Diva, is a Texas-based cooking instructor, television personality and cookbook author who also penned the Speedy Gourmet column in Culinary Thymes magazine years ago.
Her Ruby Red Trout Chalupas are a favorite of my family’s, and I make them often. I like this recipe because it is something you can pull together quickly on a weeknight. Plus with the lime zest, cilantro and oregano, they full of flavor and low-fat, to boot.
So, check it out below, then head on over to Molly’s site http://www.thediningdiva.com for more great recipes. You can also watch episodes of her cooking show and to check out her cookbook, Menus for Entertaining.
And if you are in Texas, chances are you might be able to catch Molly cooking somewhere near you.
-Enjoy! -alyce eyster
Molly Fowler's Ruby Red Trout Chalupas
Author: Molly Fowler
Prep Time:
Cook Time:
Total Time:
Serves: 4
This is delicious accompanied by a salad of shredded jicama, carrot and bell pepper with a light vinaigrette dressing.
Ingredients
- ¾ tsp ground cumin
- ¾ tsp chili powder
- ¼ tsp garlic powder
- salt & freshly ground black pepper
- 4 ruby red trout fillets
- 1 Tblsp olive oil
- 8 corn tortillas, baked*
- 1 Tblsp minced fresh oregano
- 1 lime, zested
- 4 Tblsp fresh lime juice
- shredded lettuce
- chopped fresh tomato
- sliced green onion
- light sour cream
- fresh cilantro leaves
Instructions
- Mix together the cumin, chili powder, garlic powder, salt and pepper. Sprinkle evenly over the flesh side of the trout. In a large nonstick skillet or saute pan, heat the olive oil over medium-high heat.
- Saute the trout for about 2 to 3 minutes per side. Remove from the pan and flake. Divide among the tortillas.
- Sprinkle with oregano, lime zest and juice, then top with lettuce, tomato, green onion, a dollop of sour cream and a few cilantro leaves. Serve immediately.
- *Brush (or spray) the corn tortillas with a bit of olive oil and a pinch of salt. Bake at 425 degrees F for about 6-10 minutes. Keep an eye on them so they don't burn!
Thanks for stopping by. Here's to great food and good thymes! -