Combine jicama, onion, and lime juice; let stand 30 minutes.
Per order: Season 1 trout fillet with salt and pepper; grill or sauté until just done, about 2 minutes per side. Remove skin and break trout into bite size pieces. Toss trout with 1/3 cup reserved jicama mixture. Meanwhile, on a very hot griddle, heat 2 tortillas on both sides. Fill each tortilla with 1/4 cup lettuce, half of the trout mixture, and 1/4 cup Pineapple Salsa. Or serve 1/2 cup salsa on the side.
Pineapple Salsa - Yield: 5-1/2 cups
Combine 1 quart diced pineapple, 1-1/2 cups diced tomato, 1/2 cup chopped cilantro, 3 minced jalapeno peppers, 2 minced garlic cloves, and 1/2 teaspoon salt. Stir in fresh lime juice and sugar to taste.
Source: Courtsey of Clear Springs Food, Inc.