Take My Word For It: Fried Fish Tacos & Homemade Guacamole

Since the old camera is in the shop there are no pictures of tonight’s dinner.  But trust me, TRUST me, this one is a good one!  My poor picky C. gave it a 25…out of 10.

It all started Friday night when I picked up some trout at the grocery store.  I was looking through the fish and saw the trout was being marked way down so they could sell it.

And I’m nothing if I ain’t cheap.  I purchased two fillets (.75lbs) for $1.80

But I had no idea what to do with it until a craving for fish tacos hit tonight.  And I had two avocados that were calling my name to be made into guacamole.

And, oh my lord, they were delish.  Here’s my recipe the best I could figure it–I’m kind of ‘a little bit of this, a little bit of that’ cook.

Edit (8.26.10): I made these again {with Mahi-Mahi} and took a couple of pictures.  DELISH!

fish tacos

Fried Trout Tacos with Homemade Guacamole

Note: You don’t have to use only trout.  In fact, I think snapper, tilapia, or catfish would be better!  Any thick fish that could hold up to frying would do just fine.


3/4 lb Trout (makes 4 tacos)               1.5 c cornmeal                         1 lime

Veg. Oil                                                       Salt, Pepper, Lemon Pepper, Paprika, Dried Parsley

– Pour 1-1.5″ oil in a Dutch oven or large skillet.  Turn on the heat to med-high.  Stick a thermometer in there.  You’re going to heat it up to 325 degrees.  {This takes 15-20 minutes}

– Cut the trout into 1″ slices.  I remove the skin, but you can leave it on.  Squeeze the lime over the fish.

– In a gallon bag put the cornmeal and dashes of salt, pepper, paprika, dried parsley, and lemon pepper.  I put a lot of lemon pepper personally.  Add the fish and coat thoroughly.  I leave it sitting in the bag while the oil heats up.

– In the mean time make your guacamole and in the last five minutes warm the tortillas in the oven or in a skillet.

– When the oil is at 325 drop the fish in.  Cook for 2-3 minutes.  Serve with warm tortillas, quesadilla shredded cheese, shredded lettuce, sour cream, and guacamole.


2 Avocados                     1 Tomato                      1 Bunch of Small Green Onions

1 Jalapeno                      1 Lime                            Cilantro


– Peel and mash the avocados.  I use a large meat serving fork, but you could also use the bottom of a glass.

– Add the chopped tomato {I leave half the seeds}.

– Add the green onion, finely chopped.

– Add the diced Jalapeno {I’m a weenie and don’t use the seeds}.

– Squeeze the lime over the top.  Mix it all together.

– Add salt to taste.

Try not to eat it all before the tacos are ready if you can!

From July’s Forgotten Picture Files

in her 'rainbow brite' necklace

One morning Mother and I took MM to Target while my car was getting fixed.  She found this Rainbow Brite necklace in the $1 bin and was in love.  She wore it around all day and kept looking at herself in the mirror.

2 Responses to Take My Word For It: Fried Fish Tacos & Homemade Guacamole

  1. Chris Howard July 27, 2010 at 1:18 pm #

    Tilapia is a good fish for fish tacos as well, particularly if you are serving them to people who aren’t crazy about “fishy” fish.


  1. Recipe: Homemade Hush Puppies – Our Old Southern House - August 8, 2010

    […] fried the snapper and grunt fish the same way I did the trout for the fish tacos a couple of weeks ago: cornmeal and lots of seasonings. […]

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