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
Method:
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.
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!
