Trout tacos

Total 30 min



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
1/2 cup
1 tbsp
finely chopped chipotles in adobo sauce
small flour tortillas
1 cup
iceberg lettuce, shredded
mini cucumbers, finely chopped
1/2 cup
cilantro, finely chopped
wedges of lime, to serve


  • 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.



Calories 513, Protein 39 g, Carbohydrates 45 g, Fat 20 g, Fibre 3 g, Sodium 834 mg. Excellent source of Folate

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.

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