Grilled Trout Tacos with Pineapple Salsa
Rainbow trout takes on the flair of the tropics in this colorful, festive presentation.
- 1 3/4 cups julienned jicama
- 1 1/2 cups thinly sliced red onion
- 1/2 cup fresh lime juice
- 12 4 oz each rainbow trout fillets
- 24 6-inch corn tortillas
- 1 1/2 quarts shredded romaine lettuce
- Pineapple salsa1 quart diced pineapple
- 1 1/2 cups diced tomato
- 1/2 cup chopped cilantro
- 3 jalapeño peppers, minced
- 2 garlic cloves, minced
- 1/2 tsp salt
- Combine jicama, onion, and lime juice; let stand 30 minutes.
- Per order: Season 1 trout fillet with salt and pepper; grill or sauté until just done, about 2 minutes per side. Remove skin and break trout into bite size pieces. Toss trout with 1/3 cup reserved jicama mixture.
- Meanwhile, on a very hot griddle, heat 2 tortillas on both sides. Fill each tortilla with 1/4 cup lettuce, half of the trout mixture, and 1/4 cup pineapple salsa. Or serve 1/2 cup salsa on the side.
- Pineapple Salsa (yield: 5-1/2 cups)Combine 1 quart diced pineapple, 1 1/2 cups diced tomato, 1/2 cup chopped cilantro, 3 minced jalapeño peppers, 2 minced garlic cloves, and 1/2 teaspoon salt. Stir in fresh lime juice and sugar to taste.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 45 (18%)
(8%)Total Fat 5g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 27g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
Copyright © 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.