12 small tacos
- 2 lb cod, skin off
- Sweetwater Spice Jalapeño Lime Fajita Bath
- Mook’s Taco Seasoning
- 1 bunch cilantro
- vegetable oil
- 12 flour street taco tortillas
For the pico de gallo:
- 1 cup tomato, diced
- 1/2 cup red onion, minced
- 1/4 cup jalapeno, minced
- 1/4 cup cilantro, minced
- 2 tbsp garlic, minced
- 2 tbsp lime juice
- salt, to taste
For the crema:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 3 tbsp chipotles in adobo, minced
- salt, to taste
For the braised cabbage:
- 1 1/2 cup red cabbage, shredded
- 1 1/2 cup yellow onion, sliced thin
- 1 cup Mexican lager
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- salt, to taste
For the pico de gallo, combine all ingredients and mix well. Store in the refrigerator.
For the crema, combine all ingredients. Whisk well to combine. Store in the refrigerator.
Pick the leaves from the bunch of cilantro. Warm 1/2 cup vegetable oil in a small cast iron skillet, over medium-high heat. Fry the cilantro leaves until crispy, about 30 seconds. Remove from the oil and drain on paper towels. Set aside for garnish.
To make the braised cabbage, heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of vegetable oil. Add the cabbage and onions. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Add the beer and cook until the beer is reduced and almost gone and the cabbage and onion are tender.
Place the cod in a zip top bag with the Sweetwater Spice Jalapeño Lime Fajita Bath, mixed according to the instructions on the bottle. Place in the refrigerator for one hour.
Preheat your Kamado Joe Classic Joe II for high heat (450ºF+) direct grilling with a soapstone in place.
Remove the cod from the marinade. Remove excess moisture with paper towels. Rub a thin layer of oil all over the cod. Season with Mook’s Taco Seasoning. Put about 1/4 cup vegetable oil down on the soapstone. Cook the cod on the oil on the soapstone until browned. Flip and continue cooking until the fish is opaque and firm (140ºF internal temperature).
Break up the fish and distribute amongst the tortillas. Top with the braised cabbage, pico de gallo, a little of the crema as well as the fried cilantro.
Recipe provided by All Things Barbecue, Inc.
