Grilled Rainbow Trout Tacos

Grilled Rainbow Trout Tacos


20 mins 


5 mins 


Delicate trout meat is the perfect accompaniment to light tacos. Add to that, cucumber, avocado & mango plus the peppery crunch of radishes.


  • 170 grams rainbow trout fillets skinned cut into 2 cm slices
  • 100 grams finely chopped tomatoes
  • 100 grams finely chopped cucumber
  • 100 grams mango finely chopped
  • 1/2 avocado peeled stoned finely chopped
  • 1 small green chilli seeded finely chopped
  • 3 tablespoons chopped fresh coriander plus extra for garnish
  • 4 limes
  • 1 small red onion
  • 12 radishes
  • large handful watercress
  • 1 tablespoon oil
  • 12 corn tortillas
  • 15 grams Hellmann's Real Mayonnaise

  1. Amount per Serving
Title Amount per Serving
Energy 440.77 kcal
Protein 19.2 g
Sugar 9.6 g
Fibre 11.5 g
Fat 15.32 g
Saturated fat 2.57 g


  1. Mix the chopped cucumber, tomato, avocado, mango and chilli in a bowl. Add the juice of one lime and toss gently.

  2. Finely slice the red onion. Place in a bowl and cover with the juice a second lime.

  3. Roughly slice the radishes and set aside.

  4. Heat up a frying pan over medium heat. The pan is hot enough when the tortillas puff up slightly.

  5. Dry fry for one minute on each side. Once reheated, keep them warm inside a napkin.

  6. Heat a grill pan on high. Season the slices of rainbow trout and lightly brush with oil. Place on the grill skinned side up and cook for 1 ½ minutes to 2 minutes, depending on the thickness. If the grill is hot enough, the fish won’t stick to it. Cook them only on one side to keep them moist.

  7. Fill the tortillas with watercress, salsa and fish fillets. Garnish with radish slices and a drizzle of mayonnaise. Serve at once with coriander and lime wedges.