• David Bouska

Smoked Cod Tacos with Jalapeno Cabbage Slaw

Enjoying fish tacos on the beach accompanied with fresh salty air can certainly is a unique experience, but they can be just as delicious gathered around the grill. These smoked cod tacos might taste best at your dining room table while dreaming of sand and surf. There are many variations on the fish taco theme, and this one is using Butcher BBQ's patented seasonings is my favorite. Served with a spicy purple cabbage slaw and a refreshing beverage, you'll be happy with this at-home tasty experience.


Prep Time: 10 minutes

Cook Time: 20-30 minutes

Smoker Temp: 225°F

Wood: Hickory

1 lb Fresh Cod

2 cups cabbage shredded

1 onion chopped

Juice of 3 limes

1 large avocado

1 clove of garlic chopped

1 large jalapeno chopped

Butcher BBQ Private Seasoning

Butcher BBQ Chipotle Rub Seasoning

Salt to taste

Get the fiesta started by firing up your smoker to 225°F and giving the fish a good rub down. In a bowl, mix your Butcher BBQ Private Seasoning and Chipotle Rub Seasonings. Take olive oil and coat both sides of the fish, then rub down with a healthy dose of seasoning all over the fish's flesh. Once completely coated, place the cod directly onto the grates of your preheated smoker.

Smoke the fish for 20-30 minutes or until the flesh is cooked through. Once the fish is ready, it's time to make our tacos. While the fish cooks, there is plenty of time to warm up the tortillas and make our cabbage slaw.

Warm the tortillas in a hot pan on low heat. When they start to sweat, sprinkle your favorite of the Butcher BBQ rubs on both sides of each tortilla. This will give the whole tortilla a citrus bite that pairs well with the heat of the slaw. Wrap your warmed tortillas in foil to keep warm for devouring later.

Next, make the slaw by mixing the shredded cabbage, cilantro, and onion. Squeeze lime juice over the mixture, then set to the side to marinate while you blend the dressing.

In a blender or food processor, add garlic, lime juice, and jalapenos. Blend the ingredients until the mixture is a smooth, spicy paste. Now add the avocado and pulse until combined. Scrape the sides of the blender down with a spoon or rubber spatula and add salt to taste. Toss dressing with your shredded cabbage until evenly coated and equally mouthwatering.

Once the cod is cooked, start assembling the tacos! This is the easy part. Douse with extra lime juice or even more Butcher BBQ seasonings and serve immediately. You'll be transported to a far-off land of surf, sand, and sun while enjoying the delectable treat of smoked cod tacos in your own backyard. Whether you cut down on the spice or kick it up a notch, these smoked cod tacos and jalapeno slaw are always a hit. Brain food never tasted so good.


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