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Featured Fly: Georgia Trout Taco

leah kirk

Okay, okay, I know a taco is not a trout fly pattern. By chance, however, a group of these delicious taco hatched on the big pool where I was knapping. After rising several times to sample a Georgia Trout Taco, the hook was set and I was landed. Georgia Trout Taco should be served with Broccoli Slaw. Bon Appetite.

1 pound Georgia Mountain Trout, or other southern caught trout

12 six-inch corn or flour tortillas

Southwest-style ranch salad dressing (store bought)

Broccoli Slaw


1/4 cup olive oil

2 tablespoons white vinegar

2 tablespoons fresh lime juice

2 teaspoons lime zest

1 1/2 teaspoons honey

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chipotle chili pepper

1 teaspoon seafood bay flavored seasoning

1/2 teaspoon black pepper


Combine all ingredients for the marinade, place in a food storage bag and add fish.  Marinate in the refrigerator for a few hours. Preheat oven to 375º. Bake trout for 15 - 20 minutes or until it flakes with a fork. While the fish is baking heat a dry skillet and heat tortillas until warm. Wrap in a clean cloth to keep them warm until you are ready to assemble the tacos.