Smoked Fish Tacos
Looking for something new to try with the fresh or frozen salmon? Combine the deep flavors of smoked salmon with a street taco punch. Keep the mess out of the kitchen and get the Smokehouse Gas Smoker going, rain or shine. If for some reason you end up with leftovers, crumble the fish and make a tasty salmon cake to top with avocado cream and fresh salsa.
SMOKED FISH TACOS
INGREDIENTS:
1 Pound Salmon Fillet
1 TSP. Chili Powder
1/2 TSP. Granulated Garlic
1/2 TSP. Granulated Onion
1/2 TSP. Salt
1/4 TSP. Coriander
1/4 TSP. Black Pepper
Juice of 1/2 of a Lime
Avocado Cream (see recipe)
Cabbage Salad (see recipe)
Corn or Flour Tortillas, Warmed
Fresh Salsa, if desired
Smokehouse Mesquite Wood Chips
DIRECTIONS:
Preheat Smokehouse Gas Smoker to 250°. In a small bowl, mix dry ingredients. Remove pin bones from fish.
Squeeze lime juice over fish and sprinkle with seasonings. Place wood chips in smoker box and spray with water until moist.
Turn off the heat. Place seasoned fish on racks and put smoker box into place.
Turn smoker on low-medium heat. Hot smoke fish 30-45 minutes or until fish reaches desired doneness. To cook fish faster simply increase the heat, but don't let temperature exceed 400° and check on chips to make sure they don't catch on fire. If chips flare up, spray with water and decrease smoker temperature.
CABBAGE SALAD
INGREDIENTS:
2 Cups Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Red Bell Pepper
1 TBSP. Rice Vinegar
Juice of 1/2 of a Lime
1 TSP. Sugar
1/4 TSP. Salt
1/4 TSP. Pepper
DIRECTIONS:
In a medium bowl, mix well. Keep refrigerated until ready to serve.
AVOCADO CREAM
INGREDIENTS:
1 Cup Mashed Avocado
1/2 Cup Greek Yogurt or Sour Cream
2 TBSP. Creamy Horseradish
1 TBSP. Lime Juice
1/2 TSP. Ground Coriander
Salt and White Pepper to Taste
DIRECTIONS:
In a small bowl, mix all ingredients until thoroughly combined. Keep refrigerated until ready to serve.
Recipe by: Tiffany Haugen