Serves 4

Prep 10 mins

Cook 10 mins


Per serving:

853 kcals, 43g fat, 12g saturated fat, 67g carbs, 14g sugars, 7.9g fibre, 54g protein, 2.4g salt


  • 6 British trout fillets
  • 1 heaped tbsp Fajita seasoning
  • 1 tbsp rapeseed oil
  • 1 red onion, finely chopped
  • 2 ripe avocados, stoned, peeled and diced small
  • 4 tomatoes, deseeded and diced small
  • Juice and zest 2 limes, plus 1 whole lime cut into wedges
  • 2 tsp chilli sauce, we used Sriracha
  • 12 – 16 small tortilla wraps, warmed
  • 50g rocket
  • 150ml low fat soured cream


Heat the oven to 200C, 180C fan, gas mark 6.

  • Make the salsa; mix the red onion, avocado, tomatoes, lime zest and juice and chilli sauce in a bowl, taste and season if liked.
  • Put the trout fillets on a lined baking tray and sprinkle over the fajita seasoning with a little salt.
  • Drizzle with the oil and bake for 10 minutes.
  • Flake the fish and divide between the tortilla wraps, adding a spoonful of the salsa, a little rocket and some soured cream.
  • Squeeze over extra lime wedges if liked.
  • Wrap to eat.
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