INGREDIENTS:1 cup fresh lime juice
1/3 cup chopped cilantro
3 garlic cloves, minced
1 ½ tsp. ground cumin
as needed, vegetable oil
12 4-oz. Natural Style Clear•Cuts® Boneless Rainbow Trout Fillets
3 large onions, cut into ½-inch wedges
3 large red bell peppers, cut into ½-inch strips
3 large green bell peppers, cut into ½-inch strips
24 7-inch flour tortillas
4 cups prepared salsa
3 cups guacamole
3 cups sour cream
24 lime wedges DIRECTIONS:Combine lime juice, cilantro, garlic, cumin, and 2 Tbsp. oil; pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers; divide into 12 portions. Wrap individual portions; refrigerate.
Per order: Saute 1 portion of onion mixture in 2 tsp. oil until just tender; reserve. Remove 1 trout fillet from marinade; grill or saute until just done, about 2 minutes per side. Meanwhile, on very hot griddle, heat 2 tortillas on both sides. Remove and discard trout skin; plate with hot tortillas and reserved onion mixture. Garnish with 1/3 cup salsa, ¼ cup guacamole, ¼ cup sour cream, and 2 lime wedges. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: CLEAR SPRINGS FOODS
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