Kenyan Trout Tacos
A fusion of traditional Kenyan and Mexican flavors, this dish features pan-seared trout served in a crispy taco shell.
Ingredients
- ●4 Kenyan Trout Fillets
- ●2 Rainbow Peppers
- ●1/2 cup Nutty Almonds
- ●1 can Stew Tomatoes
- ●4 Tender Tortillas
- ●1/2 cup Sour Cream
- ●2 tbsp Lime Juice
- ●1 tsp Cumin
- ●1 tsp Chili Powder
- ●to taste Salt
Instructions
- 1
Preheat a skillet over medium-high heat.
- 2
Season the trout fillets with cumin, chili powder, and salt.
- 3
Add a small amount of oil to the skillet and sear the trout for 3-4 minutes per side.
- 4
Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 5
Heat the stew tomatoes in a separate skillet over medium heat.
- 6
Add the rainbow peppers to the skillet with the stew tomatoes and cook until tender.
- 7
Slice the cooked trout into small pieces and add to the skillet with the peppers and stew tomatoes.
- 8
Stir in the nutty almonds and cook for an additional minute.
- 9
Assemble the tacos by placing a portion of the trout mixture onto a warmed tortilla and topping with a dollop of sour cream and a squeeze of lime juice.
- 10
Serve immediately and enjoy!