Recipe Yields: 4
- 1lb Smoked White fish
- 4 Flour Tortillas
- 1 Cup Shredded Cabbage
- 3 Tbs. Chopped Cilantro
- ¼ Cup Julienne Tomatoes
- 1/8 Cup Julienne Red Onion
- ¼ Cup Chipotle Aioli (recipe located on the bottom)
- 2 Limes
Start by warming the tortillas in a hot pan and wrapping in foil and placing to the side to keep warm. In the mean time in a bowl, mix the shredded cabbage, cilantro, tomatoes and red onion. Squeeze lime juice over mixture and season with salt and pepper. Then set to the side to marinate.
Proceed to warm up the smoked fish. Once warm you can start assembly of the tacos themselves. Start by placing 4oz of fish in each warm tortilla. Add a substantial amount of slaw over the filling and dollop some chipotle aioli over the top. Garnish with more chopped cilantro and lime wedges if desired. Serve immediately.
- Chipotle Aoli
- 1 Cup Mayonnaise
- 5 Cloves of Garlic
- ¼ Cup Lemon juice
- 5 Chipotles in Adobo with sauce
In a blender start by adding garlic, lemon juice and chipotles and there juice. Puree until mixture is a smooth paste. At this point add the mayonnaise and pulse until combined. Scrap the side of the blender down with a rubber spatula and adjust with salt and white pepper. Once aioli is ready transfer to a small container and refrigerate immediately.
- Smoked Fish
- 1lb. White fleshed fish (such as king fish)
- ¼ Cup Brown Sugar
- 1 Tbs. Cayenne pepper
- 3 Tbs. fine kosher salt
- 1Tbs. Ground white pepper
- 1 ½ Tbs. Garlic Powder
- 1 ½ Tbs. Cumin
- 2 Tbs. Ground Herbs de Provence
- Soaked Wood Apple Chips
In a small bowl mix all of the spices listed above to make a rub for the fish before it goes into a hot smoker. Set the rub to the side and proceed to taking a little oil and rubbing the fish down to prevent from sticking to the surface of a pan. Once the fish is oiled, rub down with a generous amount of the seasoning all over the flesh of the fish. Once coated place on a roasting pan and place in a hot smoker. Smoke the fish for 20 to 30 minutes, or until the flesh is cooked through. Once the fish is ready pull out and either serve immediately. Or allow the fish to cool and store away for later use.
