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