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From @Meat Church BBQ

Grilled Lingcod Fish Tacos

30 min · Serves 4 · 480 kcal

30 mintotal
10 minhands on
11steps
4servings

Watch it

Ingredients

For the fish

  • 2 lb lingcod fillets (or other white, flaky fish), skin on and pat dry
  • 2 tbsp Meat Church Blanco seasoning (or a mild salt, pepper, garlic blend)
  • Cooking spray

For the chipotle slaw

  • 4 cups red cabbage, finely shredded
  • 1 cup carrots, shredded
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup mayonnaise
  • 2 tbsp chipotle sauce or adobo sauce

To assemble

  • 8 small corn tortillas
  • 1 lime, cut into wedges

Method

For the fish

  1. Pre-heat the pellet grill to 450°F (230°C) using light hardwood pellets, such as pecan or cherry.

  2. Season the flesh side of the fish fillets moderately with the Blanco seasoning, then pat it gently into the surface.

  3. Spray the grill grates lightly with cooking spray.

  4. Place the fish fillets on the grates flesh-side down, close the lid, and cook until the meat releases easily from the grate, about 5 minutes.

    Then 5 min of waiting

  5. Using a fish spatula, carefully flip the fillets skin-side down, close the lid, and continue cooking until the internal temperature reaches 140°F (60°C), about 8–10 minutes depending on the thickness.

    Then 8 min of waiting

    The skin acts as a protective barrier on the grill while the fish cooks through.

For the chipotle slaw

  1. In a large bowl, combine the sour cream, mayonnaise, and chipotle sauce, then whisk until smooth.

  2. Fold in the shredded red cabbage and carrots until evenly coated.

    Add more cabbage if the slaw looks too wet, or a extra dash of crema if it seems too dry.

To assemble

  1. Place the corn tortillas directly on the hot grill grates for 1–2 minutes to warm through and soften, flipping once.

    Then 2 min of waiting

  2. Remove the fish from the grill, separate the flesh from the skin using the spatula, and slice or flake it into bite-sized pieces.

  3. Fill each warmed tortilla with a generous portion of grilled fish and top with the chipotle slaw.

  4. Squeeze fresh lime juice over top and serve immediately.

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