Ingredients:
2 8oz Rainbow Trout Fillets
1/2 cup fresh lime juice
3 Tbsp cilantro, chopped
2 cloves garlic, minced
3/4 tsp cumin, ground
vegetable oil, as needed
2 onions, cut into 1/2" wedges
2 red bell peppers, cut into 1/2" strips
2 green bell peppers, cut into 1/2" strips
8 flour tortillas (7" round), warmed
2 cups prepared salsa
1 1/2 cups guacamole
1 1/2 cups sour cream
12 lime wedges

Directions:
1. Combine lime juice, cilantro, garlic, cumin and 2 Tbsp oil. Pour evenly over trout fillets. Cover and marinate at least 30 minutes in the refrigerator.
2. Sautè onion and peppers in 2 tsp oil until tender. Reserve.
3. Remove trout from marinade. Grill or sautè until just done, about 4 minutes each side.
4. Remove and discard trout skin. Cut each fillet into 4 portions. Plate with heated tortillas and reserved onion mixture.
5. Garnish with salsa, guacamole, sour cream and lime wedges.