Travis Rathbone
Like salmon, trout delivers mega-healthy omega-3 fats, which may help dampen muscle pain in response to training.
Chef's Tip: Use a grill basket to bulk cook veggies. The small holes keep them from falling through and allow for a hint of char and smoky flavor.
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Directions:
Preheat grill on high heat for 10 minutes, then lower to medium for cooking. Season trout with salt, black pepper, and chili powder. Place trout on greased grill grate, skin-side down, shut lid, and heat until flesh is cooked through in the middle, about 12 minutes. Let rest while you prepare salsa and then gently break apart flesh with a fork.
Thread tomatoes on metal skewers. Brush tomatoes, corn cob, bell pepper, jalapeño, and scallions with oil and place on grill grate. Heat vegetables until tender and darkened in a few places, turning as needed. Once cool enough to handle, upend corn and slice off kernels into a bowl. Add tomatoes to bowl. Chop bell pepper, jalapeño, and scallions; add to bowl with corn, tomatoes, and cilantro. Season salsa with salt.
Blend together avocado, sour cream, lime juice, and a pinch of salt until smooth.
Warm tortillas on grill. Top with trout, salsa, and avocado cream.
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