My husband is an avid fisherman and recently came back from a fishing tournament with a TON of redfish and speckled trout! We always have a stockpile of fish he’s caught in our freezer! One of my favorite meals Frank makes is fish tacos and I had to beg him to let me share his secret recipe with y’all! No, not really, but he is the model for this blog! Hope you enjoy!
Serves 4 people (2 tacos each)
4 large fish filets – We are using speckled trout.
4 tbsp Gordon’s Grub Rub
1 ½ tbsp butter
8 corn tortillas – We love HEB’s Mixla Corn & Flour Blend
Mango Pico de Gallo – Gotta love HEB brand!
Angel Hair Cole Slaw
Honey Lime Vinaigrette
Cut filets into ½ inch wide strips and generously cover both sides of the filets with the Grub Rub. Melt the butter in a skillet over medium heat. Frank likes to use a cast iron skillet, because it holds the heat and cooks evenly.
Carefully lay the strips of fish into the hot buttered pan. Cook them until the seasoning caramelizes before flipping them to cook on the other side. This usually takes 3-4 minutes per side. Once the fish is fully cooked, take it out of the skillet and place it on a plate.
Warm the tortillas in the still hot skillet for 30 seconds per side and place on your plate.