Outdoor Cooking with the Voltaggios: Fish Tacos Outdoor Cooking with the Voltaggios: Fish Tacos
CEDAR PLANK SALMON FISH TACOS
Cedar Plank Salmon Fish Taco Ingredients:
- 12 oz salmon filet skin on
- 1/4c sugar
- 1T onion powder
- 1T garlic powder
- 2T smoked paprika
- 1t ground cumin
- 1/4c salt
- Olive oil
- 1 cedar plank soaked in water for at least 1 hour
- 2 each avocados firm but ripe
Preheat propane grill to 375-400 degrees F. Mix all of the spices, salt and sugar to create a dry rub. Brush the plank with olive oil. Cover the entire filet of salmon with the dry rub and place the filet on the oiled plank placed on the back shelf of the grill. Cook until spices caramelize and the fish is the desired temperature (it will take about 12-15 minutes if raised on back shelf; less time if directly over fire).
Grilled Avocado Ingredients:
- 2 avocados per fillet
- Dry rub created for salmon recipe
- Olive oil
Split the avocados and remove the pit. Lightly coat the flesh side with olive oil. Place on the grill, flesh-side down and cook until charred. Season with some remaining BBQ spice.
Serve tacos with shaved raw cabbage, onions, salsa, crema, or your favorite fish taco condiments. Eat with grilled or warmed tortillas.