Smoked Trout Tacos by Chef Nina Timm

“Teenagers love tacos, now mine loves fish tacos. The smoked trout tacos, I thought, was a bit of a gamble, but they devoured them. So I think it is the perfect sleep-over food for the kids. Effortless entertaining for parties which are increasing with end of the year creeping up.”

– Chef Nina Timm



Lets start with the taco shells


  • 12 mini tortilla wraps
  • 100 ml olive or canola oil
  • 15 ml taco spice



Preheat the oven to 180 C.

Mix the olive oil and taco spice in a small bowl.

Take the 12 tortillas and place in a clean dishcloth. Fold the dishcloth to close the tortillas.

Microwave on HIGH for 30-40 minutes.

Take the tortillas out and on a clean work surface, use a pastry brush and brush the tortillas with the flavoured oil.

Drape each tortilla over two bars of the oven rack. Bake the tortillas for 8-10 minutes.

Once the tortillas have cooled down, it can be stored in an airtight container until needed.


For the Smoked trout filling


  • 200 g Three Streams smoked trout ribbons
  • 2 ripe tomatoes or about 8 small ones
  • 2 green chilies – finely chopped
  • 2-3 green spring onions – finely chopped
  • 250 ml/1 cup corn – it can be grilled or canned (grilled gives a better flavour)
  • 1 big handful coriander
  • 2 limes
  • 2 large avocados – cut in small cubes
  • season with salt and pepper
  • 250 ml sour cream



Cut the trout in small pieces and place in a bowl.

Halve the tomatoes, gently squeeze out all the juice and then cut the flesh in small pieces.

Add the spring onion, corn, coriander and avocado.

Add the zest of 1 lime and the juice of 1 lime to the bowl. Mix and chill until needed.

In a separate bowl, mix the juice and zest of the other lime with the sour cream.

Serve with the tacos, salsa.