Fish Tacos! Who doesn’t love a good Fish Taco? Fish Tacos have been on the scene and very popular for several years. You can buy them just about anywhere. Most Fish Tacos I’ve eaten are deep fried and I love them. When three of our grandchildren came for a visit late this summer they wanted to cook dinner for us. They brought their grilled Fish Taco recipe with them and so, of course, I just had to make these kids my guest chefs for September.
September 2015 Guest Chefs
SMOKED FISH TACOS
Below is their delicious recipe for Fish Tacos. Collectively they decided to make one teeny tiny change to their recipe that resulted in a huge payoff. The cooking method they originally wrote into their recipe was grilling the marinated fish. Being a family who smokes their meat, they quickly had a pow-wow with Grandpa and decided that because they would be in HIS outdoor kitchen with access to his smoker, they just had to smoke the fish. Good choice chefs! It was slightly less that an inspired decision. Smoked fish is pretty near hard to beat! Mostly I loved that THEY made the choice. Which makes them decerning cooks with an imaginative and flexible palate.
I’ve taught them a thing or two about cooking too. First, get everything out you’ll need for your recipe. Mise en place: (pronounced: MEEZ ahn plas) Everything in its place. I’ve discovered when teaching kids the art of cooking, they want to just dive in cooking. Like everything else, there needs to be order in your kitchen. The taking out of ingredients as you need them can be dissasterous! How do I know this you might ask? Let’s just say, “the hard way.” Have you gotten into your recipe only to discover you have no sugar, or someone cooked the last egg for an egg sandwich the day before? It can be disheartening and discouraging. Pull out everything you’ll need, including the cooking pan or dish you’ll be using, measuring spoons and cups, hot pads, tea towels, the works. Then measure out the quantities. If a recipe calls for 2/3 cup and you only have 1/2 cup, it will stall the process or if using the available quantity you’ll end up with less than desirable results. Mise en place will save your sanity and the outcome of the recipe.
Below are the ingredients they pulled out for Smoked Fish Tacos
Sprinkle Chili Powder on Filets
Then spoon on the Pineapple Salsa
Marinate for 20-30 minutes
In the meantime Nate lightly fries corn tortillas and sets them to drain on paper towels
Smoking 101 lesson from Grandpa: Firing up the smoker
In goes the marinated cod filets
The aroma of smoking meat or fish, or anything, really is intoxicating
Caleb checks for doneness. Does the filet flake? If so, it’s done!
Shredding the smoked Cod
Look at Michaela work those forks. You can tell she’s done this before.
Beautiful! Okay everyone, Let’s Eat!!!
- 2 pounds cod or your favorite fish
- 1½ teaspoon chili powder
- 1 cup pineapple salsa
- 4 cups shredded cabbage (I use packaged coleslaw mix)
- ½ cup sour cream
- ½ cup fresh chopped cilantro
- 16 (6 inch) corn tortillas, warmed
- Prepare smoker
- Lay filets in the pan you will smoke them in
- Coat the top of each cod filet with chili powder and ½ cup of the salsa. Let sit on counter covered to marinate for 20-30 minutes
- In the meantime, in a large bowl, mix the remaining ½ salsa, sour cream and ¼ cup of the cilantro. Stir in the coleslaw/cabbage and mix to coat thoroughly
- Smoke cod filets 10-15 minutes or until they can be flaked with a fork
- Warn corn tortillas; either in the oven or lightly fry in about 1 tablespoon oil
- Assemble tacos and garish eac with remaining cilantro
These are so delicious! They are also very healthy for you. No deep fried fish here. These filets are smoked tender and to perfection with their yummy Cod flavor in every single bite. We gobbled these Fish Tacos up like they were candy. Spritzed by lemon or lime or both, each and every taco ingredient shined through. Grandma and Grandpa will most definately be making Smoked Fish Tacos ourselves. Thank you Caleb, Michaela and Nate!