RH Staff

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. Refrigerate until needed.

Per order: Arrange 1/4 cup of each cheese over half of one tortilla. Top cheese with 1/3 cup trout and 1/3 cup salsa; fold tortilla in half. Place tortilla on hot, dry griddle. Cook, turning once, until tortilla is lightly browned on both sides and cheese is melted. Cut into quarters and serve with 2 Tbsp. sour cream and 1/3 of a peeled, sliced avocado.