Rainbow Trout Tacos
63
- 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
FOR SLAW:
3 cups red cabbage
2 tbsp rice vinegar
1/4 tsp granulated sugar
1/8 tsp salt
FOR SAUCE:
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
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)
Calories 453, Protein 37g, Carbohydrates 39g, Fat 17g, Fibre 5g, Sodium 249mg.
Tip:
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.
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