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)
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.