Fish Tacos

Ingredients

• 600g / 21.16oz skin on Ocean or rainbow trout fillets
• 2 tsp Red curry paste
• 2 tbsp Coconut cream
• 1 tsp Fish sauce
• 1 tsp Pure maple syrup
• Juice of 1/2 lime Lime juice
• 1 tbsp for drizzling Extra virgin olive oil
• 6 x 40g / 6 x 1.41oz warmed Wholemeal tortillas
• 2 cups shredded Lettuce leaves
• 130g / 4.59oz Greek-style yoghurt
• to serve Lime or lemon wedges

Preparation

1. Put 600g / 21.16oz skin on trout fillets in a large bowl.
2. Combine 2 tsp red curry paste, 2 tbsp coconut cream, 1 tsp fish sauce, 1 tsp pure maple syrup, and juice of 1/2 lime in another bowl.
3. Pour the curry mixture over the trout and marinate for at least 20 minutes.
4. Heat a barbecue hotplate or frying pan to medium heat and drizzle with 1 tbsp extra virgin olive oil.
5. Cook the trout, skin side down, for 2-3 minutes on each side or until done to your liking.
6. Remove from the heat, flake the trout into a bowl, and discard the skin.
7. Put the trout, 6 x 40g / 6 x 1.41oz warmed wholemeal tortillas, shredded lettuce, 130g / 4.59oz Greek-style yoghurt, and lime or lemon wedges in the center of the table for everyone to assemble their own taco.