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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                    Healthy Eating
                <h3 class="article__title">
        10 Tasty, Diet-Friendly Taco Recipes
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                <p class="article__subtitle">Get your crunch on.</p>

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 lb rainbow or steelhead trout fillet</li>
                                            <li> Salt, pepper, chili powder</li>
                                            <li>1 cup cherry tomatoes</li>
                                            <li>1 corn on the cob, husk removed</li>
                                            <li>1 orange bell pepper, cut into 4 pieces</li>
                                            <li>1 jalapeño pepper</li>
                                            <li>2 scallions</li>
                                            <li>1/2 cup cilantro</li>
                                            <li>1 small avocado</li>
                                            <li>1/2 cup sour cream</li>
                                            <li>1 tbsp  fresh lime juice</li>
                                            <li>8  corn tortillas</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>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.</li>
                                    <li>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.</li>
                                    <li>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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