Tacos z pstrągiem koper chrzan (Drukuj)

Tacos z grillowanym pstrągiem, koperkowa surówka i krem chrzanowy – szybkie, świeże danie dla 4 osób.

# Składniki:

→ Fish

01 - 450 g fresh trout fillets
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - Salt and pepper to taste

→ Slaw

05 - 2 cups green cabbage, thinly sliced
06 - 1 cup carrots, grated
07 - 1/4 cup fresh dill, chopped
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey
10 - Salt and pepper to taste

→ Cream

11 - 1/2 cup sour cream
12 - 2 tablespoons prepared horseradish
13 - 1 teaspoon lemon juice
14 - Salt to taste

→ Tortillas

15 - 8 small corn or flour tortillas

# Kroki wykonania:

01 - Preheat the grill to medium-high heat.
02 - In a bowl, combine olive oil, smoked paprika, salt, and pepper. Brush this mixture over the trout fillets.
03 - Grill the trout for about 4-5 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let it rest.
04 - In a separate bowl, mix together cabbage, carrots, dill, apple cider vinegar, honey, salt, and pepper to create the slaw.
05 - In another bowl, whisk together sour cream, horseradish, lemon juice, and salt.
06 - Warm the tortillas on the grill for about 30 seconds on each side.
07 - Flake the grilled trout and assemble the tacos by placing trout on the tortillas, topping with dill slaw and a drizzle of horseradish cream.

# Uwagi:

01 - For an extra kick, add sliced jalapeños to the tacos. Serve with lime wedges for added zest.

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