Ingredients

• 1 1/2 lbs leftover roasted rainbow trout
•  for Slaw:
• 3 cups red cabbage, thinly sliced
• 2 tbsp rice vinegar
• 1/4 tsp sugar
• 1/8 tsp salt
•  for Sauce:
• 1/2 cup plain yogurt
• 1 tbsp lime juice
• 1/2 tsp grated lime rind
• 1/4 tsp garlic, chopped
• 1/4 tsp sugar
• 1/8 tsp salt
• 12 corn tortillas
• 1/4 cup cilantro, chopped
• 1 small mango, peeled, pitted, thinly sliced

Instructions

• Skin trout and separate into chunks, if using leftover refrigerated fish, let warm to room temperature (or heat gently in the microwave until just warm).
• Combine cabbage, rice vinegar, sugar and salt in a bowl and toss to coat. Reserve.
• Combine yogurt, lime juice, lime rind, garlic, sugar and salt in a bowl and stir until uniform.
• Heat a frying pan over mediumhigh. Working in batches, roast tortillas for about 30 sec. a side or until softened and browned in spots. Keep tortillas warm in a clean dishtowel.
• Serve tortillas, fish, slaw, sauce, cilantro and mangos in separate bowls and let everyone assemble their own tacos.

Tip:

Substitute 8 small flour tortillas for the corn tortillas if your family prefers them. Place between 2 plates and heat in the microwave for 1 min to warm before serving.