Serve the smelt surrounded with a variety of flavourful and colourful garnishes for a fun, weeknight dinner.
Preparation Time: 20 minutes
Serves: 2
INGREDIENTS
2 tbsp | 30 mL olive oil
1 tsp | 5 mL each ground cumin and chili powder
1/2 tsp | 2 mL each salt and pepper
12 oz | 340 g Great Lakes Food Butterflied Smelt, frozen
Lime wedges
Warm corn or wheat flour tortillas
Taco toppings such as shredded lettuce or cabbage, sliced avocado, cilantro leaves, pickled jalapenos, salsa etc.
PREPARATION
PREHEAT broiler to high. Arrange frozen smelt, skin-side-down in a single layer on a foil-lined baking sheet. Blend oil with cumin, chili powder, salt and pepper. Brush over smelt. Let stand for 10 minutes.
BROIL smelt for 6 to 8 minutes, without turning and rotating the sheet as needed for even cooking. Remove from the oven and squeeze lime wedges over fish. Spoon smelt into tortillas and garnish with toppings as desired. Makes about 8 tacos or 4 servings.
TIPS
For a cool and creamy sauce, blend 1/2 cup (125 mL) sour cream or yogurt with 1 tsp (5 mL) each grated lime zest and juice, 1/2 tsp (2 mL) ground cumin and a pinch of salt.
Toast the tortillas over a low gas flame or in a dry cast iron skillet set over medium heat. Hold warm in bowl or basket lined with a clean tea towel.
Transform this recipe into a trendy burrito bowl by serving the smelt over cooked rice along with toppings such as black beans, avocado, shredded lettuce, salsa and shredded cheese.
