Lingcod Fish Tacos with Chipotle Crema Slaw

For the chipotle crema slaw

1. In a bowl, combine the red cabbage, carrots, crema, mayonnaise, and minced chipotle peppers in adobo.

2. Mix well until coated to your desired consistency and set aside.

For the fish & tortillas

3. Season the fish fillets generously on both sides with the seasoning rub.

4. Preheat your pellet grill or smoker to 450°F (230°C) with pecan and cherry wood pellets.

5. Spray or oil the grill grates, then place the fish fillets flesh-side down on the grill.

6. Place the raw corn tortillas on the grill grates alongside the fish.

7. Cook the fish flesh-side down until it easily releases from the grates, about 4 minutes.

   Then 4 min of waiting

8. Warm and flip the tortillas as needed while the fish cooks.

9. Using a fish spatula, carefully flip the fish fillets skin-side down.

10. Continue grilling skin-side down until the internal temperature reaches 135°F (57°C), 4–6 minutes.

    Then 5 min of waiting

11. Remove the fish and tortillas from the grill.

12. Use the fish spatula to gently slide between the skin and the flesh to remove the fish from the skin.

    Optionally, you can return the fish skin to the grill to crisp up as a snack.

13. Roughly chop or flake the grilled fish into bite-sized pieces.

14. Assemble the tacos by placing flaked fish onto each warm corn tortilla.

15. Top with the chipotle crema slaw and a fresh squeeze of lime juice before serving.