Cheesy Fish Taquitos

From our friend Maha at @makedelicioushappen

INGREDIENTS

• 2 large rainbow trout fillets, thawed
• 3 tbsp mayonnaise, divided
• 2 tbsp taco seasoning*, divided
• 1 large onion, quartered
• 1 tomato, quartered
• 1 bell pepper, quartered
• 4 garlic cloves
• 1.5 tbsp taco seasoning*
• 2 tbsp olive oil

• Flour tortillas
• Shredded cheese
• Cilantro for garnish
• Lime
• Sour cream and salsa for dipping

*note: if taco seasoning is already salted, no need to add extra salt. If it is unsalted, add salt to taste

DIRECTIONS

1. In a food processor, chop onion, tomato, bell pepper, and garlic. Be sure to not purée but to leave it very chunky
2. In a large skillet, heat up olive oil on medium high heat, and add chopped vegetables. Sauté for a few minutes, until water has evaporated. Add taco seasoning, mix through for a minute, and set aside
3. Preheat oven to 400 F
4. In a sheet pan with parchment, place defrosted rainbow trout (or any fish fillet) add 1.5 tbsp of mayonnaise to each fillet, and 1 tbsp of taco seasoning to each. Using a spoon, smear mayo and seasoning all over. Bake for 15 mins
5. Shred rainbow trout with a fork lightly, add it to the skillet with the sauteed vegetables, and gently fold the fish in until fully incorporated
6. Lay a tortilla down, add a few tablespoons of the fish and vegetable mixture (depending on the size of the tortilla), add a bit of shredded cheese, fold the sides in, tuck the filling and roll tightly
7. In a lightly oiled casserole dish, add the tortillas and line them up tightly, seam side down
8. Lightly brush the tops with oil, bake at 350 F for 10 mins, broil for an extra minute for a charred top
9. Serve hot with sour cream, and salsa for dipping, with a squeeze of lime on top. Enjoy!