Keep things simple for summertime grilling with smoked fish tacos.
Combine the deep, rich flavors of smoked salmon with a street taco punch. Toppings can range from a few chopped vegetables or a ready-made salsa to pulling out all the stops with a taco bar that includes Cabo Cabbage Salad, guacamole, queso fresco and an assortment of taco sauces.
If for some reason you end up with leftovers, crumble the fish and make a tasty salmon cake to top with sliced avocado and fresh salsa. This recipe is also great with steelhead, trout, and any bottom fish.
1 pound salmon fillet
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
Juice of 1/2 of a lime
Corn (or flour) tortillas, warmed
Fresh Salsa or diced tomato, onion, jalapeño peppers and greens
Directions for Smoking Fish
Preheat smoker to 250º-300º without chips.
In a small bowl, mix chili powder, garlic, onion, cumin, salt coriander and black pepper.
Remove pin bones from fish.
Squeeze lime juice over fish and generously sprinkle with seasonings.
Place wood chips in smoker tray or box and spray with water until moist.
Place seasoned fish on racks and put smoker tray or box into place.
Turn smoker on medium heat (try to keep the temperature between 250º-300º).
Hot smoke fish 30-45 minutes or until fish reaches an internal temperature of 135º or desired doneness.
To cook fish faster simply increase the heat, but don’t let temperature exceed 400º and check on chips to be sure they don’t catch fire.
If chips flare-up, spray with water and decrease smoker temperature.
- written by Tiffany Haugen
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