Rainbow trout fish tacos

Fish tacos are Friday food that feels a bit luxurious but is quick to make. With rainbow trout from put and take you get a mild, fine fish that sits perfectly in a soft tortilla with crisp cabbage and a sharp sauce. If you have not filleted the fish yet, see fillet rainbow trout.

How to do it

Three parts make the tacos: crisp lime cabbage that you make first so it has time to soften, a quick yoghurt sauce with coriander and lime, and rainbow trout that you season and fry in a couple of minutes. Then it is only a matter of assembling. If you want it lighter you can oven-bake the fish instead of frying it.

Serve

Let everyone build their own tacos at the table — put out the fish, cabbage, avocado, sauce and lime and it is both simple and sociable. Leftover fish is good cold in a salad the next day.

Good to know

The fish is fried or baked through, so you do not need to freeze it first — freezing applies only to gravad and cold-smoked fish. Brown trout and Arctic char work just as well; see cooking brown trout and cooking Arctic char.