Creamy Lemon Smoked Trout Tacos

Raise your hand and holla if you love fish tacos!  I sure do, and this new recipe is so simple and so delicious you will want to buy yourself a smoker!  Try my creamy lemon smoked trout tacos, and see what I mean!

I am a trout fisherman, and I love to catch trout.  Therefore, it is a natural choice for me to use it in many of my dishes.  In this recipe, I have smoked the trout.  Check out  my short and sweet directions for smoked trout below.

If you don’t have a smoker, you can still enjoy these tacos by picking out another smoked fish option.  Smoked salmon, smoked tuna, or smoked mackerel are available at most stores and would make a delicious alterantive.

Smoked trout directions (the short and sweet version):

1. Brine trout for 24 hours in a mixture of 16 parts water, 2 parts brown sugar, and 1 part pickling salt (for 4 large fish, I start with 6 cups water, 3/4 cup brown sugar, and 6 TBS salt).
2. Follow your smokers instructions, and smoke fish at 225°F until firm to the touch, 45-90 minutes, depending on size.
3. Remove the skin and bones, serve (especially in these tacos)!

Here are some other recipes to use up your smoked trout including Smoked trout fish cakes and Smoked trout beluga lentil bowls.  If you love to trout fish like me, you should also try Dijon garlic panko crusted trout and crab and shrimp stuffed trout fillets!

Variations to the Creamy Lemon Smoked Trout Tacos recipe:

1. Fish swap: Try smoked salmon, tuna, or makerel, or baked trout salmon or tuna.
2. Make it spicy: Try sriracha in place of the lemon juice for a spicy version!
3. Pro tip: Serve these on a hot day this summer!  They are no cook if you have already make the smoked trout, or picked out another type of smoked fish from the store.

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