Trout tacos
43
- Total Time30 mins
Photo, Roberto Caruso.
Ingredients
2 trout fillets, left over from Trout with arugula relish (recipe link below)
2 tsp canola oil, divided
1 1/2 cups frozen corn, thawed
1/4 tsp salt, divided
fresh pepper
2 tbsp lime juice
1/2 cup sour cream
1 tbsp finely chopped chipotles in adobo sauce
8 small flour tortillas
1 cup iceberg lettuce, shredded
2 mini cucumbers, finely chopped
1/2 cup cilantro, finely chopped
wedges of lime, to serve
Instructions
FLAKE remaining cooked trout from Trout with arugula relish recipe with a fork. Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then corn and 1/8 tsp salt. Season with fresh pepper. Cook, stirring often, until corn starts to brown, 3 to 5 min. Transfer to a plate. Add remaining 1 tsp canola oil, then flaked trout and remaining 1/8 tsp salt. Cook until warmed through, 1 to 2 min. Stir in lime juice.
STIR sour cream with chipotles in a small bowl until combined.
WARM tortillas according to package directions. Spread 1 tbsp sour cream mixture on each tortilla. Layer with corn, trout, lettuce, cucumbers and cilantro. Serve warm with lime wedges.
Pro tip
We always keep frozen corn on hand. It's an effortless way to add a sweet crunch (and healthy veg) to any dish.
Nutrition (per serving)
Calories 513, Protein 39g, Carbohydrates 45g, Fat 20g, Fibre 3g, Sodium 834mg.
Excellent source of Folate.