davepolaschek

For each taco:

• 1 large soft taco shell (burrito-size tortilla)
• 1 trout fillet, approx 3oz
• 1 half-strip bacon
• 1 tsp orange oil
• 2 tsp olive oil
• ⅛-¼ tsp Penzey’s Pico Fruta

Directions:

• About a half hour before cooking, coat the flesh side of each trout fillet with oils and spices
• Grill or broil 7-10 min with bacon on top of trout
• After broiling, remove bacon and turn it into crumbles, which get sprinkled on top of the trout (the bacon might need a minute or two more in a skillet, depending on your grill / broiler)

Salsa (enough for 4 tacos):

• 1 apple, cored and diced
• 1 tsp lime juice
• 8 round slices dill pickle, diced
• 1 Tbsp mayonnaise
• ⅛-¼ tsp red New Mexico chile powder

Also chop up a tomato and have some dark greens (spinach, mustard, etc) and salsa verde for garnish.

#recipe

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