Rainbow Trout Fajitas

• From: National Fisheries Institute

Ingredients

• 1 cup fresh lime juice

• 1/3 cup chopped cilantro

• 3 garlic cloves, minced

• 1 1/2 tsp ground cumin

• vegetable oil, as needed

• 12 boneless rainbow trout fillets, 4 ounces each

• 3 large onions, cut into 1/2-inch wedges

• 3 large red bell peppers, cut into 1/2-inch strips

• 3 large green bell peppers, cut into 1/2-inch strips

• 24 (7-inch) flour tortillas

• 4 cups prepared salsa

• 3 cups guacamole

• 3 cups sour cream

• 24 lime wedges

These quick and easy rainbow trout fajitas are prefect for a quick weeknight meal.

Directions

• Combine lime juice, cilantro, garlic, cumin, and 2 tablespoons oil; pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers; divide into 12 portions. Wrap individual portions and refrigerate.
• Per fillet, sauté 1 portion of onion mixture in 2 teaspoons oil until just tender; reserve. Remove 1 trout fillet from marinade; grill or sauté until just done, about 2 minutes per side.
• Meanwhile, on a 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, 1/4 cup guacamole, 1/4 cup sour cream, and 2 lime wedges.