Tacos with Mango Salad and Salmon Trout

Peel the pineapple, cut off the hard core, and chop into small pieces. Halve the mango, remove the flat pit, peel, and dice into small cubes. Peel the onion, cut in half, and slice into strips. Chop the coriander leaves into strips. Deseed the chili pepper and chop finely. Clean the ginger and grate on a fine grater. Wash the lime. Grate the zest, which will be used for the dressing, and squeeze the juice. Mix the prepared ingredients and season with 2 tablespoons of lime juice and a pinch of salt.

For the dressing, mix sour cream, honey, lime zest, and 2 teaspoons of lime juice. Season with salt.

Slice the iceberg lettuce into strips. Toast the tortillas in a pan on both sides. Immediately shape them into a U-shape. Arrange the tortillas side by side and layer with iceberg lettuce, salsa, and strips of smoked salmon trout. Drizzle the finished tacos with dressing.