Spicy Fish Tacos with Papaya Carrot Pickle

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 20mins
Cooking time: 5mins

For the Fish
250g Lightly smoked Rainbow Trout, cut into rough chunks
Olive oil
1 ½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper
For the Avocado
2 avocados
½ cup Cultured Créme Fraiche
1 lime, juice and zest
Salt and pepper to taste

For the papaya
1 papaya (under ripe and slightly green), thinly sliced using peeler
2 carrots, thinly sliced using peeler
¼ cup white wine vinegar
1 tablespoon sugar
½ red chilli, finely sliced
Salt and pepper

To serve
4 Fresh Tortilla wraps
Small handful coriander
2 red chillies, finely sliced (optional)

Firstly puree the avocado, créme fraiche and lime, season and set aside.
Place the vinegar, sugar, chilli, salt and pepper in a pot and boil until the sugar has dissolved. Pour over the carrot and allow to cool at room temperature. Once cooled add the papaya and a squeeze of lime.
Combine all the spices. Place the trout in a bowl and toss in olive oil, then add the spices and toss until all the pieces are evenly coated.
Fry the fish in a high-heated pan until cooked. Be careful not to overcook the fish. It will only take 2-3mins depending on the size of the pieces.
Warm the tortillas in the same pan. Dollop avocado on the tortilla, add fish, papaya pickle, coriander and a fresh chillies (optional)