Steelhead Tacos with Corn Tortillas, Slaw, Radishes, Crema & Cilantro

Recipe courtesy of Estate Chef Gretchen Stoops Luongo

Serves 4


1 ½ lbs Steelhead filet, bones and skin removed and cut into 1” wide slices

2 Tbl Chili powder

1 tsp each ground Cumin, ground Coriander, Garlic powder

½ tsp Mexican Oregano

Salt and Black Pepper

3 C Cabbage, shredded(red, green, or a mix)

2 Scallions, thinly sliced

½ C Cilantro leaves, divided

2 Tbl Lime juice

1 tsp Lime zest

½ C Grapeseed oil, divided

1 Tbl Sugar

Globe Radishes, thinly sliced

Mexican Crema

Warmed Corn Tortillas


  1. Mix chili, cumin, coriander, garlic powder and oregano in a small bowl.
  2. Season fish pieces with salt and pepper, then coat evenly with spice mix. Transfer to a parchment-lined sheet pan sprayed with oil, then drizzle with 2 tablespoons of grapeseed oil.
  3. Bake at 450˚for 5-7 minutes, or until browned and gently firm to the touch.
  4. Whisk lime juice, zest, remaining 6 tablespoons of grapeseed oil, sugar, and a generous pinch of salt and pepper in a medium-sized bowl.
  5. Add in cabbage, scallions, and ¼ cup cilantro leaves and toss to combine.
  6. Serve fish with the slaw, warmed tortillas, and radishes, crema, and remaining cilantro leaves.

Pairing Wines

Wine Pairing: Dollarhide Estate Vineyard Malbec

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