Ingredients
Preparation
- In a bowl, combine salt, paprika, cumin and cayenne.
- Cut Norwegian Steelhead Trout into 1-inch cubes; place into spices and mix to coat fish.
- In a pan, heat olive oil. Cook the spice-coated trout about 2 minutes, turning while cooking, until fish is cooked to a medium temperature.
- Dice tomatoes, shave shallots and thinly slice jalapeño. In a bowl, combine tomatoes, shallot, ground coriander, jalapeño and sour cream; mix until combined.
- Inside each taco shell, layer lettuce, cooked trout and corn, spoon some of the sour cream mixture over each taco, and serve.