Photo Credit: Clear Springs Foods, Inc. Yield: 12 servings. 12 Natural Style Clear• Cuts® Boneless Rainbow Trout Fillets, 4 oz. each to taste, salt and pepper 3/4 lb. Monterey Jack Cheese, shredded 3/4 lb. Cheddar cheese, shredded 12 flour tortillas, 10" 1 quart tomato salsa 1 1/2 cups sour cream 4 avocados, medium Season trout fillets with salt and pepper; sautè or grill until just cooked through, about 2 minutes per side. Remove and discard skin; break up trout into bite-size pieces. ...
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