Trout Taco with Pineapple Salsa

Ingredients

Serves: 4 (makes 8 tacos)

For the Trout

• 500g Trout Fillets, skinless
• 1 Tbsp Olive Oil
• 1 Tsp Smoked Paprika
• ½ Tsp Ground Cumin
• ½ Tsp Chili Powder (optional, for heat)
• Salt & pepper
  

For the Pineapple Salsa

• 1 cup fresh Pineapple, finely diced
• ½ Red Onion, finely diced
• 1 small Red Chili, finely chopped (adjust to taste)
• Juice of 1 Lime
• Handful of fresh Coriander, chopped
• Salt, to taste
  

For the Sauce & Garnish

• ½ cup Sour Cream 
• Juice of ½ Lime
• ½ Tsp Honey or Agave
• Pinch of Salt
• 8 small Corn Tortillas
• Shredded Cabbage
  

Instructions

1. In a bowl, combine pineapple, onion, chili, lime juice, coriander, and salt. Toss gently. Let it sit for 10–15 minutes to meld.
2. Pat fillets dry. Rub with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Heat a grill pan or skillet over medium-high. Cook trout 2–3 minutes per side, until just opaque and flaky. Remove, rest briefly, then flake into large chunks.
4. Stir sour cream, lime juice, honey, and salt together until smooth.
5. Warm tortillas in a dry skillet. Fill with a handful of cabbage, flaked trout, a spoonful of pineapple salsa, a drizzle of lime sauce, and fresh coriander.
   
   
   

Recipe Inspiration here