Wash and dry produce.

Trim and thinly slice scallions. Roughly chop cilantro. Quarter lime.

In a small bowl, combine guacamole, yogurt, and a pinch of salt.

In a medium bowl, combine cabbage, scallions, cilantro, a squeeze of lime juice, salt, and pepper. Set aside until ready to serve, stirring occasionally.

Pat trout* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. (For 4 servings, you may need to cook in batches.)

Turn off heat; transfer to a plate.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Cut trout into bite-size pieces. TIP: If you do not enjoy crispy skin, simply flake the fish away from the skin using a fork.

Divide tortillas between plates and fill with trout, slaw, and creamy guacamole. Serve with remaining lime wedges on the side.