Cape Cod Classic smoky fish tacos

Ingredients

  • 1 lb fillets of striped bass or other similar fish
  • 1 cup Lawry’s mesquite and lime marinade
  • 1 1/2 limes
  • Salt to taste
  • 2 or more large flour tortillas
  • 1/2 head cabbage, shredded
  • 1/2 avocado, diced
  • 1/2 cup sour cream
  • 1 teaspoon cumin, or more as desired
  • 1/2 teaspoon chipotle powder, or more as desired

Directions

Place fish fillets in shallow glass dish. Pour marinade over fillets, add juice of 1 lime. Cover and marinate for 30 minutes at room temperature.

Cut 3 small tortillas out of each large tortilla.

Soak 1/2 cup of shredded cabbage in remaining lime juice. Arrange remaining shredded cabbage on platter.

Combine sour cream, cumin and chipotle powder. Put mixture into squeeze bottle.

Preheat smoker to 200 degrees.

Transfer fillets to smoker, skin side down. Pour a little marinade over fillets. Smoke for 45-50 minutes or until flesh is opaque and flakes easily.

While fish is smoking, grill tortillas on separate heat source, over high heat. Leave tortillas on heat for just long enough to color.

Remove fish from smoker. Flake into bite-sized chunks with fork, discarding skin. Season fish chunks with salt as needed.

Line each tortilla with lime-soaked shredded cabbage, then fill with fish chunks. Top with a squiggle of sour cream mixture, then tuck in avocado chunks.

Arrange tacos on platter, mounding shredded cabbage for support and decoration.

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