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Not that we ever get tired of smoked brisket or pulled pork, but occasionally we like to mix up our protein. Fish is an excellent way to do this. If you have never tried smoking fish, we have a few pointers for you.
- Pick a fattier fish. Fattier fish will soak up more smoke. Any fish will be delicious in the smoker, but we suggest going with salmon, tuna, swordfish, trout or sailfish.
- Choose a mild wood to smoke the fish. Look for sweet, apple, cherry or a fruitwood blend. You want something that won’t overpower the mild, delicate flavor of the fish.
- Make sure to preheat your smoker. You will want your smoker temperature around 175˚-200˚F.
- Smoke your fish until the internal temperature is 160˚F. This should take approximately 3 hours depending on the thickness of the fish.
- Make our fish tacos and enjoy!
1lb Smoked White Fish
1 Tbsp Caliente Rub
4 Flour Tortillas
¼ Head Cabbage
¼ Cup Mayo
¼ Cup Sour Cream
1 tsp Chipotle Rub
1 tsp Coyote Canyon Rub
1 Fresh Lime Squeezed
1 Tbsp sugar
1 Cup Pico
- Dust fish with Caliente Rub and smoke
- Combine mayo, sour cream, Chipotle rub, Coyote Canyon Rub, Cilantro, lime juice,
sugar. Pour over cabbage.
- Warm tortillas
- Add approximately 4 oz of smoked fish to a tortilla, top with pico and slaw.