Bonfire Trout Tacos
Serves 4
Ingredients
- 800 g trout fillets
- 8 small tortillas
- 300 g shredded cabbage
- 2 corn cobs
- 1 avocado, sliced
- 60 ml Glasseye Creek Bonfire BBQ Sauce
- 2 limes
- 1/2 cup coriander
Method
1. Char the corn, cut off the kernels and combine with cabbage, avocado, lime and coriander.
2. Pat the fish dry, oil and season. Cook on a hot barbecue plate for 2-3 minutes per side until it flakes.
3. Brush with sauce only in the final minute, then rest for 2 minutes and break into large flakes.
4. Warm tortillas and fill with slaw, fish and charred corn. Serve with lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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