Rainbow Trout Tacos

Name: Rainbow Trout Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 1/2 lbs leftover roasted rainbow trout; 3 cups red cabbage; 2 tbsp rice vinegar; 1/4 tsp granulated sugar; 1/8 tsp salt; 1/2 cup plain yogurt; 1 tbsp lime juice; 1/2 tsp grated lime rind; 1/4 tsp garlic, chopped; 1/4 tsp granulated sugar; 1/8 tsp salt; 12 corn tortillas; 1/4 cup cilantro, chopped; 1 small mango, peeled, pitted, thinly sliced

Prep Time20 mins
Total Time30 mins
Makes4 Servings

Photo: Jodi Pudge

Tacos aren't just for Tuesdays. Take your taco game to the next level with this simple tortilla-wrapped recipe.

Ingredients

1 1/2 lbs leftover roasted rainbow trout

Instructions

Skin trout and separate into chunks, if using leftover refrigerated fish, let warm to room temperature (or heat gently in the microwave until just warm).
Combine cabbage, rice vinegar, sugar and salt in a bowl and toss to coat. Reserve.
Combine yogurt, lime juice, lime rind, garlic, sugar and salt in a bowl and stir until uniform.
Heat a frying pan over medium-high. Working in batches, roast tortillas for about 30 sec. a side or until softened and browned in spots. Keep tortillas warm in a clean dishtowel.
Serve tortillas, fish, slaw, sauce, cilantro and mangos in separate bowls and let everyone assemble their own tacos.

Nutrition (per serving)

Protein 37g, Carbohydrates 39g, Fat 17g, Fibre 5g, Sodium 249mg.

Substitute 8 small flour tortillas for the corn tortillas if your family prefers them. Place between 2 plates and heat in the microwave for 1 min to warm before serving.