Pan-Fried Trout ‘Tacos’
with Apple, Corn & Radish Salsa
Cooking time
10 minutes
Servings
2/4
Calories
410 /serving
How important is a tortilla to the construction of a taco? In the Clean15 kitchen, we love saying “hasta luego” to flour or corn rounds in favour of light and leafy lettuce leaves. Season the trout with a lively Mexican-minded spice blend so it hits the pan with some sizzle. Freshly sliced corn kernels meet the twin crispness of apple and radishes in a salsa, with cilantro to put it right on point.
We will send you:
- 2 Trout fillets (high-protein serving)
- 90g Radishes (or French radishes)
- 1 Bunch of cilantro
- 1 Apple
- 1 Ear of corn
- 1 Boston lettuce
- 15ml Apple cider vinegar
- 43ml Sour cream
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Trout, Milk, Sesame, Sulphites
You will need:
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
5 g
Sodium
370 mg
Total Carb
19 g
Sugars
6 g
Protein
34 g
Fibre
3 g
Preparation
Mise en place
Separate the lettuce leaves. Cut the corn kernels off the cob (shuck if necessary). Core and small-dice the apple. Roughly chop the cilantro leaves and stems.
Cook the trout
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the trout* dry with paper towel; season with ½ the spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired. Transfer to a plate and flake into large pieces.
Make the salsa
Thinly slice the radishes. In a medium bowl, combine the corn, apple, radishes, vinegar, ½ the cilantro, 2 tbsp olive oil (double for 4 portions) and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream and remaining spices.
Plate your dish
Divide the lettuce leaves between your plates. Top with the trout, salsa and spiced sour cream. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
