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Low carb, ready in 15 min!
One pot wonder
Ready in 10 minutes

Pan-Fried Trout ‘Tacos’

with Apple, Corn & Radish Salsa

Cooking time

10 minutes




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
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
5 g
370 mg
Total Carb
19 g
6 g
34 g
3 g
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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.
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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.
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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.
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Make the spiced sour cream
In a small bowl, combine the sour cream and remaining spices.
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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.