Ingredients
Preparation
- In a bowl, combine salt, paprika powder, cumin and cinnamon.
- Cut Norwegian Fjord Trout into 1 cm cubes; place into spice mix and coat the fish. Marinate for 30 minutes.
- Thinly slice the red onion. In a pan, over medium heat, warm the olive oil. Add red onion and cook until it begins to soften. Add the spice-coated Norwegian fjord trout about 2 minutes, turning while cooking, until fish is cooked to a medium temperature.
- Dice tomatoes, chop jalapeño, lettuce, green onion and coriander. Set aside to be used as toppings.
- In a bowl, combine sour cream and cayenne; mix well.
- Warm the tortillas lightly in a pan over low heat or for 2 minutes in a toaster oven. Transfer to a plate and add trout, tomato, jalapeno, lettuce and spring onion.
- Add some of the sour cream mixture to taste and finally, top with cilantro and serve.
