Photo: Roberto Caruso
Use cookie cutters to trim large tortillas down to size to make theses fish tacos easier for small hands (and mouths).
6 large corn tortillas, or flour tortilla
1 tbsp canola oil
1 tbsp honey
1 tsp smoked paprika
1 tsp salt
1 large skin-on rainbow trout fillet, (about 400 g)
1/2 cup sour cream
2 cups shredded iceberg lettuc
2 plum tomatoes, finely chopped
2 cups finely chopped pineapple, or mango
1/2 cup chopped cilantro
Brush one side of tortillas with oil, then stack. Cut out smaller tortillas (perfect for small hands) using a 4-in. or 4 1/2-in. round cookie cutter. You should have 18. Wrap tortillas in plastic wrap and set aside.
Preheat barbecue to medium-high.
Stir honey with paprika and salt in a small bowl until it forms a paste. Pat fish dry. Rub paste all over flesh of fish.
Oil frill. Barbecue fish skin-side down, with lid open, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, 15 to 17 min for every in. of thickness.
Barbecue mini tortillas until grill marks appear, about 10 sec per side.
Slide a thin metal spatula between fish skin and flesh, then lift fillet off skin and onto a cutting board.
Cut fish into bite-sized pieces. Serve on grilled tortillas, topped with sour cream, lettuce, tomatoes, pineapple and cilantro.
Protein 26g, Carbohydrates 40g, Fat 14g, Fibre 4g, Sodium 837mg.
Bake tortilla scraps on a baking sheet in a 400F oven until crisp, 5 to 7 min, then crumble into pieces and sprinkle on your tacos.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.