Smoked Trout Flake Tacos with Caribbean Salsa

"Smoked Trout tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it."

• Smoked Rainbow Trout Flakes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 12 (6 1/2-inch) flour or red chiletortillas

• 1 ripe mango, peeled and diced
• 1 cup diced fresh pineapple
• 1 cup diced papaya
• 2 tablespoons minced red onion
• 1 teaspoon jerk seasoning
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper

Ingredients

Method

• Thaw out Rainbow Trout Flakes. Brush flakes with olive oil,  add salt and pepper.
  
• Fry fillets, covered with lid, over medium heat 5 minutes on each side or until fish flakes with a fork.
• Wrap flour tortillas in heavy-duty aluminium foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.

Making Fresh Caribbean Salsa

• Combine all ingredients; cover and chill.

Prep 15m | Cook 10m | Ready 25m

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Caribbean Salsa (can use reg. salsa)

Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges.