Ultimate trout taco recipe

Ultimate Chalkstream Rainbow Trout Tacos

Eat the rainbow with this fresh taco recipe featuring our stunning Chalkstream rainbow trout fillets coated in a Mexican-Inspired spice mix. It only takes 10 minute of prep and 10 minutes of cooking to achieve this delightful meal. Perfect for a quick lunch or mid-week dinner.

If you don't have Fajita seasoning at hand, simply mix some cumin and chili powder, plus some additional spices (like paprika, garlic powder, onion powder, and a touch of cayenne pepper) for your DIY version. 

Ingredients for 4:             

  • 6 x 130g fresh ChalkStream fillet portions
  • 3x ChalkStream trout fillets
  • 1 heaped tbsp Fajita seasoning (or your own spice mix as above)
  • 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 sour cream


1. Eat the oven to 200C, 180C fan, gas mark 6.
2. Make the salsa; mix the red onion, avocado, tomatoes, lime zest and juice and chilli sauce in a bowl, taste and season if liked.
3. 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


4. Flake the fish and divide between the tortilla wraps, adding a spoonful of the salsa, a little rocket and some soured cream

5. Squeeze over extra lime wedges if liked and wrap to eat

6. Enjoy!
Rainbow trout recipe
Back to blog