Hot Smoked Trout Tacos


Hot Smoked Trout Tacos

spink 2Enjoy a taste of Mexico with a Scottish twist, with these colourful, fresh and healthy tortillas.

INGREDIENTS

  • 200g RR. Spink & Sons Hot Smoked Trout, flaked
  • 8 corn tortillas
  • 1 fresh chilli, finely chopped
  • 2 tbs fresh coriander, chopped
  • 200g cherry tomatoes, or 3 medium sized tomatoes, chopped
  • 1 garlic clove, crushed
  • 2 carrots
  • ¼ white cabbage, finely shredded
  • ½ onion, finely chopped
  • 1 limes
  • 3 tbsp mayonnaise
  • 2 spring onions, finely chopped

METHOD

To make the tomato salsa, add the tomatoes, onion, crushed garlic, chopped chillies and juice of ½ lime. Season with a pinch of salt and stir to combine and set aside.

To make the coleslaw, peel the carrots and grate on a box grater or mandoline. Add the finely shredded cabbage and spring onions. Add the mayonnaise and juice of ½ lime. Stir to combine and set aside

Just before serving, warm the tacos on a dry pan on the hob. Assemble the tacos with the flakes of hot smoked trout, coleslaw and salsa. Garnish with fresh coriander and a squeeze of fresh lime juice.

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