“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.