Grilled Speckled Trout Tacos
with Two Hot Mama’s Roasted Almond Chimichurri w/mint or Creamy Cilantro Salsa Dip
(Party of 2)

Ingredients:

1 ½ to 2 lbs – Speckled Trout Fillets
2 ½  – Cups Red Cabbage (chopped)
3/4 – Cup Pico de Gallo
4 – ozs. Two Hot Mama’s Roasted Almond Chimichurri w/mint or Creamy Cilantro Salsa Dip
2 – ozs. Fresh Lime Juice
1 – oz EVOO
1 ½  – tbs All Season (we like Tony Chachere’s seasoning)
1 – tsp Garlic Powder
8 – White Corn Tortillas
Salt and Pepper to taste

Method:

Wash, rinse and chop Red Cabbage;
Place Red Cabbage in to a large mixing bowl;
Add Pico de Gallo to mixing bowl;
Add Lime Juice and salt to taste;
Toss well and place in refrigerator to chill;
Season and drizzle EVOO on Trout fillets;
Grill approximately 3 minutes on each side over high heat;
Sprinkle a little water to each side of the tortillas and place them in a paper towel fully closed, then microwave on high approximately 45 seconds to steam;
Place tortillas on a plate and top with fish fillets and Red Cabbage Ensalada, then
Drizzle with Two Hot Mama’s Roasted Almond Chimichurri w/mint or Creamy Cilantro Salsa Dip.

Tips:

Double up the tortillas!  Corn tortillas hold better when doubled, especially with a lot of juicy ingredients!

I like adding left-over salad mix as seen in this picture (cranberries, red bell pepper, etc.).  Any left-over veggies will work and NO WASTING FOOD!