Trout tacos. Really quick to make and perfect for a summer lunch or light dinner. You will be making these trout tacos again and again.
Recipe courtesy British Trout Association
Serves 4
Prep 10 mins
Cook 10 mins
Per serving
853 kcals, 43g fat, 12g saturated fat, 67g carbs, 14g sugars, 7.9g fibre, 54g protein, 2.4g salt
Ingredients
- 6 British trout fillets
- 1 heaped tbsp Fajita seasoning
- 1 tbsp rapeseed oil
- 1 red onion, finely chopped
- 2 ripe avocados, stoned, peeled and diced small
- 4 tomatoes, deseeded and diced small
- Juice and zest 2 limes, plus 1 whole lime cut into wedges
- 2 tsp chilli sauce, we used Sriracha
- 12 – 16 small tortilla wraps, warmed
- 50g rocket
- 150ml low fat soured cream
Method
Heat the oven to 200C, 180C fan, gas mark 6.
- Make the salsa; mix the red onion, avocado, tomatoes, lime zest and juice and chilli sauce in a bowl, taste and season if liked.
- Put the trout fillets on a lined baking tray and sprinkle over the fajita seasoning with a little salt.
- Drizzle with the oil and bake for 10 minutes.
- Flake the fish and divide between the tortilla wraps, adding a spoonful of the salsa, a little rocket and some soured cream.
- Squeeze over extra lime wedges if liked.
- Wrap to eat.