Smoked Redfish Tacos

Written By Chester Schofield
 

Ingredients

  • Seasoning

    • Course Salt

    • Black Pepper

    • Dried Minced Garlic

    • Paprika

  • Protein

    • Redfish Filets with Scales and Skin

  • Tortillas

    • Flour or Corn

    • Spray oil

  • Taco Toppings

    • Chopped Cilantro

    • Lime Juice: fresh limes or bottled limed juice

    • Pickled Red Onion

    • Hot Sauce: Cholula

    • Mexican Crema

Steps

  • Prep grill or smoker

    • Charcoal Kettle with two zone fire

    • Indirect cooking

    • 400 degrees

    • Wood chunk or chips

  • Cook fish

    • Season meat side of fish with Course Salt, Black Pepper, Dried Minced Garlic

      • Add paprika on top for color

      • Use olive oil or melted butter as a binder

    • Smoke fish directly until thickest part of fish reaches 145 degrees

      • 15-30 minutes

    • Scales on should form a hard shell

  • Warm and rehydrate tortillas

    • Lightly spray each side of tortilla with oil

    • Cook tortillas in non stick pan over medium heat

    • About 1-2 minutes on each side

    • Tortillas should still be flexible

  • Assemble Tacos

    • Scoop meat out of harden fish shell onto a warm tortilla

    • Top with cilantro, pickled onion, crema, hot sauce, lime juice

Chester Schofield