Ingredients
- 1 can of Cole’s Smoked Trout with Lemon & Pepper
- 4 corn tortillas
- 1 ripe avocado
- Juice of ¼ lemon
- ¼ cucumber
- 2 tbsp thinly sliced red onion
- 2 tsp vinegar
- 1 tsp olive oil
- Cilantro or chives
- Salt
-
Pepper
Preparación
Mix the cucumber and red onion with the vinegar and a pinch of salt. Gently massage and let sit for 10 minutes.
Mash the avocado with the lemon juice, salt, and olive oil until smooth and creamy.
Lightly drain the trout and separate it into large chunks, keeping its shape.
Warm the tortillas in a skillet without oil until soft and lightly golden.
To assemble, spread a thin layer of avocado cream, add some of the pickled mixture, and top with the trout. Finish with fresh herbs, a few drops of lemon juice, and pepper.
