Rainbow Trout Street Tacos with Bacon Pineapple Jam

• ½ cup (about 3 oz.) bacon
• ½ red onion, cut into chunks
• ½ fresh ripe pineapple, cored, peel removed and cut into chunks
• 1 tablespoon hot sauce
• 2 tablespoons white wine vinegar
• ¼ cup kosher salt
• 3 teaspoons chipotle chili powder
• 1 tablespoon granulated garlic
• 2 teaspoons ground coriander
• 2 teaspoons vegetable oil
• 3 (5-6 oz.) Riverence Rainbow Trout fillets
• 10-12 corn tortillas, street taco size
• ½ cup guacamole or smashed avocado
• 1 cup green and red cabbage, very thinly shaved
• Garnishes: chopped cilantro, Cotija cheese crumbles and fresh lime wedges

1. Cut bacon into ¼ inch dice and cook until crispy. Remove with slotted spoon to drain on a paper towel, leaving 2 tbsp. bacon grease in the pan.
2. Pulse onion and pineapple in a food processor until chopped into ¼-inch pieces. Transfer mixture to the pan used to cook the bacon with the remaining 2 tablespoons bacon fat. Add in hot sauce and vinegar.
3. Over medium heat, cook pineapple mixture for 10-15 minutes, stirring often until liquid is reduced and jam has begun to thicken.
4. Continue to cook, stirring until pan is slightly dry and mixture begins to caramelize. Increase heat to high if necessary to caramelize further.
5. Remove from heat and stir in reserved cooked bacon. Set aside and keep warm.
6. To make chipotle salt, mix together salt, chipotle chili powder, granulated garlic and ground coriander. Pat fish dry and season with chipotle salt.
7. Heat a not-stick pan over medium-high heat. Add a little vegetable oil then place the trout on the pan skin side down.
8. Cook trout for about 2-3 minutes until the flesh of the trout begins to turn opaque around the edges. Turn over and remove the skin by lifting up at one end and peel off.
9. Season again with the chipotle salt and continue cooking for 2 minutes.
10. When trout is cooked, break into bite-sized pieces and set aside.
11. On a skillet over medium high heat, add a small amount of oil and warm the tortillas on both sides.
12. To serve, place a tablespoon of guacamole on each tortilla. Top guacamole with sliced cabbage, then pieces of the trout and a dollop of the Pineapple Bacon Jam. Garnish with chopped cilantro, Cotija cheese and a squeeze of fresh lime juice.

Takes 30 minutes, Serves 4.