Tacos with Mango-Pineapple Salsa and Smoked Salmon Trout

Peel the pineapple, remove the hard core, and cut the flesh into small cubes. Halve the mango, remove the pit, peel, and finely dice it as well. Peel the red onion and cut it into fine strips. Pick the cilantro leaves and roughly chop them. Deseed the jalapeño and finely dice it. Peel the ginger and finely grate it. Wash one lime, zest the peel for the dressing, and squeeze out the juice. Combine all prepared ingredients in a bowl and season with 2 tbsp lime juice and a pinch of salt.

For the dressing, stir the sour cream smooth with the honey, lime zest, and 2 tsp lime juice. Season with the second pinch of salt.

Cut the iceberg lettuce into fine strips. Briefly warm the tortillas in a dry pan on both sides and immediately bend them into a U-shape. Arrange the tortillas side by side and fill them one after another with iceberg lettuce, the mango-pineapple salsa, and strips of smoked salmon trout. Drizzle the finished tacos with the dressing and serve immediately.