Trout Tacos with Mint Tzatziki and Asparagus

PREP TIME: 30 MINUTES
SERVINGS: 2

About

I’m a big fan of this kind of easy, no-fuss cooking, where you can throw together a bit of this and a bit of that and it all just works. These tacos are exactly that—fresh, quick, and packed with vibrant flavors. The recipe is written from scratch, but it’s also perfect for using up leftovers. Any grilled fish or vegetables from a weekend barbecue will fit in effortlessly, turning this into a flexible, low-effort meal that still feels a little special. Enjoy!

Ingredients

For the tzatziki:
300 g Greek yogurt
1 large cucumber
2 pickles (or more, optional)
2 TSP pickle juice
Squeeze of lemon
Bunch of fresh mint
Salt and freshly ground black pepper
Sriracha for heat (optional)

For the tacos:
300 g trout filet
500 g asparagus
2-3 TBSP olive oil
1 lemon
4 tortillas
1 avocado
Handful of sprouts
Spring cabbage or crunchy lettuce
Spring onions and fresh mint for garnish
Salt and freshly ground black pepper

Instructions

Make the tzatziki
Start by grating the cucumber and squeezing out as much liquid as possible using your hands or a clean kitchen towel. Finely chop the pickles and fresh mint, then add them to a bowl with the Greek yogurt. Stir in the pickle juice and a good squeeze of lemon, season with salt and freshly ground black pepper, and add a little sriracha if you want some heat. Mix everything well, taste, and adjust if needed, then place it in the fridge to chill while you prepare the rest.

Prepare the asparagus
Trim off the woody ends of the asparagus and toss the spears with olive oil, salt, and pepper. Cook them in a hot pan or roast them in the oven at 200°C (400°F) for about 10–15 minutes, until tender with a slight char. Finish with a squeeze of lemon juice.

Cook the trout
Pat the trout fillet dry and season it with salt and pepper. Heat olive oil in a pan over medium heat and cook the trout skin-side down first for about 3–4 minutes, then flip and cook for another 2–3 minutes until just cooked through. Squeeze a little lemon juice over the top, then gently flake the fish into large pieces.

Prepare the toppings
Slice the avocado, shred the cabbage or lettuce, and slice the spring onions. Pick a few extra mint leaves and rinse the sprouts so everything is ready to assemble.

Warm the tortillas
Heat the tortillas in a dry pan or directly over a flame for a few seconds on each side until soft and lightly charred.

Assemble the tacos
Spread a generous spoonful of tzatziki onto each tortilla, then add the flaked trout, asparagus, cabbage or lettuce, and avocado. Top with sprouts, spring onions, and fresh mint, then finish with an extra squeeze of lemon. Serve immediately while everything is fresh and warm.