This dish includes three of my favourite foodie things...mexican flavours, avocado and fish! I like finding ways to create tasty fish meals because I know it is something people often struggle with so they end up not having it very often and are missing out on so much goodness! Not only high in protein containing all essential amino acids and also calcium, but the oily kinds of fish are such a good source of omega 3 fatty acids too.
I usually make the mayonnaise myself because even the whole egg bought varieties are highly processed but for ease and convenience I have made a compromise here and just included in smaller amounts mixed with yoghurt. You could actually skip the mayo and just serve it with fresh jalapeno pepper on top if you like.
4 x small or 2 x large ocean trout fillets
4 x stalks of kale, leaves sliced thinly
¼ red cabbage, sliced thinly
3 x spring onion, chopped finely
Large handful of coriander
½ lime, juice
1 fresh Jalapeno pepper, diced (add less if you don’t like it hot)
2 heaped tablespoons whole egg mayonnaise
2 heaped tablespoons yoghurt
8 x small corn tortillas
Combine the kale, cabbage and spring onion in a bowl. Blitz the avocado with the coriander, lime juice, a pinch of salt and pepper and a touch of water to get a thick dressing and add to the salad. Toss well and set aside.
Grill the ocean trout for 5-7minutes on each side until just cooked through. Meanwhile mix the mayonnaise, yoghurt, and jalapeno in a small bowl. Grill the corn tortillas as per packet instructions and then slice the fish. Top each tortilla with the creamy kale slaw, fish and the jalapeno mayonnaise plus some extra coriander and lime.