*NEW & IMPROVED* Rainbow Trout Fish Tacos with Avocado Salsa & Pickled Red Onions

For the trout:

• 4 6-oz. Rainbow Trout fillets, sliced in half on the diagonal
• 2 teaspoons olive oil
• 1 teaspoon chili flakes
• Salt
• Pepper
• Lime wedges for garnish

For the coleslaw:

• One cup each shredded red and green cabbage
• ¼ cup mayonnaise
• ¼ teaspoon chili powder
• 1-2 tablespoons lime juice to taste

For the pickled red onions:

• 2 small red onions, thinly sliced
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 ½ teaspoons salt

For the avocado salsa:

• 1/2 cup red and yellow cherry tomatoes, halved
• 2 green onions, green and white parts, chopped
• 2 teaspoons lime zest and juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small green chili, seeded and chopped
• 1 cup avocado, diced
• Salt and pepper to taste

1. Brush trout fillets with olive oil and season with salt, pepper, and chili flakes. Set aside.
2. For the coleslaw, mix the mayonnaise, chili powder, and lime juice together. Toss together with the cabbage and chill.
3. In another bowl, toss onions, vinegar, olive oil, and salt together and let sit for 10 minutes for onions to soften.
4. For the salsa, toss together cherry tomatoes, green onion, lime zest and juice, olive oil, garlic, chili, avocado, and salt and pepper to taste.
5. Heat grill or grill pan to medium-high heat. Place trout on the preheated grill, skin side down for two minutes. Turn and cook for two more minutes. Let the fillets cool briefly and then peel the skin off the trout.
6. Warm the corn tortillas briefly over the grill, divide the coleslaw and salsa between each tortilla.
7. Top with two slices of trout and garnish with pickled onion and lime wedges.