Taco with smoked trout and mango salsa

For the salsa, peel the pineapple, remove the hard core, and cut into small cubes. Halve the mango, remove the pit, peel, and also cut into small cubes. Peel the red onion and slice into thin strips. Chop the coriander leaves. Deseed and finely chop the jalapeño pepper. Peel and grate the ginger. Wash the lime, grate its zest (set this aside for the dressing), and squeeze its juice. Mix the prepared ingredients, season with 2 tablespoons of lime juice and a pinch of salt.

For the dressing, in a small bowl, mix the sour cream, honey, grated lime zest, and 2 teaspoons of lime juice. Season with the remaining pinch of salt.

Cut the iceberg lettuce into thin strips. Heat the tortilla wraps in a dry pan on both sides, then immediately shape them into a U-shape. Arrange the tortillas side by side, fill them with iceberg lettuce, the fruity salsa, and strips of smoked trout. Finally, drizzle with the sweet sour cream dressing.