Trout Tacos

Ingredients

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

Method

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.