Timber 2 Table - Smoked Crappie Fish Tacos

Smoked Crappie Fish Tacos

Smoked Crappie Fish Tacos

90 Min

Prep Time

60 Min

Cook Time





Now that turkey season has wound down in our home state of Kentuckt, our attention turns to hitting the local creeks and ponds for bass and panfish. While it is hard to beat a plateful of fried crappie alongside white beans, coleslaw, and hushpuppies, there are other ways to prepare fish that are just as tasty.

Fresh crappie, or any panfish, doesn't always have to be fried. Try these smoked fish tacos for a fresh and delicious summer dinner.


3 pounds crappie (or any other flaky white fish) fillets

Red cabbage, shredded

1 cup rice wine vinegar

Flour tortillas

Mexican Crema

Barbecue sauce

Traeger Big Game Rub


3 cloves garlic, finely chopped

1/2 cup fresh cilantro leaves, chopped

3 limes, zested and juiced

2 oranges, juiced

1 teaspoon cumin

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup tequila

Cooking Instructions

Mix the marinade ingredients, including the lime zest, and pour into a gallon zip-style bag. Add the filets, smush everything around to coat the fish well, then refrigerate for one hour. While the fish marinates, mix the cabbage and the rice wine vinegar and refrigerate.

Blend the marinade ingredients and the fish fillets in a gallon sized zip style bag.

To assemble the tacos, place a few pieces of fish on a flour tortilla, top with shredded cabbage, a drizzle of BBQ sauce and a bit of crema. Sliced jalapenos and peach mango salsa kick the flavor up a notch or two as well.