Blackened Montana Trout Tacos

Posted On August 25, 2020

We are spending a month just outside of Glacier National Park, in Montana. This area is like a dream. Every bend in the road opens up to a breath-taking sight. The “Going to the Sun” road is a jaw-dropping visual that is just impossible to really describe.

Nature is prime and teaming with wildlife during the summer months here. The rivers, creeks and lakes are pristine and packed with fish! This area inspired me to fire up the grill and try out some Montana trout, blackened, taco style!

Grilling fish can be a delicate process, but it’s a very easy and quick cook, with a few tips for the prep. First, I get the ole kettle up to around 250 degrees with some charcoal.

Add a little oil to the skin side of your trout fillets before sprinkling on some blackened seasoning on the meat side.

I like to place my trout, just off the side of the fire on the grate. This way it cooks a little slower and allows for some ambient heat to circulate with the lid on.

Fish fillets cook pretty fast on the grill, so I like to check every 5-7 minutes. The meat side will start to get a little separation, or “flaky” when its about done. You are looking for an internal temp of 145 degrees.

When the trout is done, pull the meat of the skin with a fork. Throw the trout on some toasted tortillas, add some cabbage slaw, maybe some grilled onions, and a sprinkle of your favorite hot sauce.

Really, these tacos go great with any veggies or sauce that you like. Make them your own and enjoy! I know we did!