Rainbow trout tacos with mango salsa
Add some colour to Friday dinner with spicy rainbow trout tacos and a sunny mango salsa with a little chilli kick.
Method
- Thaw the rainbow trout in the fridge during the day, or in cold water for 30 minutes.
- Heat the oven to 175 °C. Remove the skin.
- Season the fish with taco seasoning and bake in the oven for 10–12 minutes.
- Mash the avocado and finely chop the onion and tomatoes. Squeeze in garlic and lime juice and season with salt and pepper.
- Mix mayonnaise with squeezed lime.
- Thaw the mango and finely chop the tomatoes, red onion and chilli. Mix, squeeze over lime and add salt.
- Serve the fish in tortillas with guacamole, mango salsa and lime mayonnaise.
