Season trout fillets with salt and pepper; sauté or grill until just cooked through, about 2 minutes per side. Remove and discard skin; break up trout into bite size pieces. Refrigerate until needed.
Per order: arrange 1/4 cup of each cheese over half of one tortilla. Top cheese with 1/3 cup trout and 1/3 cup salsa; fold tortilla in half. Place tortilla on hot, dry griddle; cook, turning once, until tortilla is lightly browned on both sides and cheese is melted. Cut into quarters and serve with 2 tablespoons sour cream, and 1/3 of a peeled, sliced avocado.
Variation: Substitute 4 cups flaked, smoked Rainbow Trout for Clear•Cuts® Boneless Rainbow Trout fillets.
Source: Courtsey of Clear Springs Foods, Inc.
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