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Jodi Pudge
Ingredients
- 1 1/2 lbs leftover roasted rainbow trout
- FOR SLAW:
- 3 cups red cabbage, thinly sliced
- 2 tbsp rice vinegar
- 1/4 tsp sugar
- 1/8 tsp salt
- FOR SAUCE:
- 1/2 cup plain yogurt
- 1 tbsp lime juice
- 1/2 tsp grated lime rind
- 1/4 tsp garlic, chopped
- 1/4 tsp sugar
- 1/8 tsp salt
- 12 corn tortillas
- 1/4 cup cilantro, chopped
- 1 small mango, peeled, pitted, thinly sliced
Directions
- Skin trout and separate into chunks, if using leftover refrigerated fish, let warm to room temperature (or heat gently in the microwave until just warm).
- Combine cabbage, rice vinegar, sugar and salt in a bowl and toss to coat. Reserve.
- Combine yogurt, lime juice, lime rind, garlic, sugar and salt in a bowl and stir until uniform.
- Heat a frying pan over mediumhigh. Working in batches, roast tortillas for about 30 sec. a side or until softened and browned in spots. Keep tortillas warm in a clean dishtowel.
- Serve tortillas, fish, slaw, sauce, cilantro and mangos in separate bowls and let everyone assemble their own tacos.
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Tip:
Substitute 8 small flour tortillas for the corn tortillas if your family prefers them. Place between 2 plates and heat in the microwave for 1 min to warm before serving.
- 453 calories
- 37 g protein
- 39 g carbohydrates
- 17 g fat
- 5 g fibre
- 2 mg iron
- 249 mg sodium