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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

Caribbean Salsa (can use reg. salsa)

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