Name: Thomas Meagher Bars COLD SMOKE FISH TACOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cups cold-smoked white fish (e.g., trout or cod), flaked; 2 tbs lime juice; 2 tbs finely chopped fresh cilantro; 1 tsp salt; 1 tsp freshly ground black pepper; 2 cups green cabbage, thinly shredded; 1 cups red cabbage, thinly shredded; 0.5 cups carrot, julienned or grated; 1 tbs lime juice (for slaw); 3 tbs mayonnaise; 2 tbs plain yogurt or sour cream; 1 tsp agave or honey; 0.5 tsp salt (for slaw); 3 tbs rice vinegar (for quick pickled onions); 3 tbs hot water (for pickling); 1 tsp sugar (for pickling); 0.5 cups thinly sliced red onion; 0.25 cups Mexican crema or sour cream; 1 tbs mayonnaise (for sauce); 0.5 tsp chipotle in adobo, finely minced; 0.5 tsp lime zest; 2 tbs fresh cilantro leaves (for garnish); 2 tbs crumbled cotija or feta; 8 pieces corn tortillas; 1 tsp vegetable oil (for warming tortillas); 4 pieces lime wedges

Method

Smoked Fish

Prepare fish

If your cold-smoked fish is in fillets, remove any skin and bones and flake into bite-sized pieces until you have about 1 cup. Place fish in a bowl.

Add 2 tablespoons lime juice, 2 tablespoons finely chopped cilantro, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper to the flaked fish. Gently toss to combine. Taste and adjust seasoning or lime as needed. Set aside at room temperature while you prepare slaw and sauce (avoid long room-temperature times; keep chilled if not serving within 30 minutes).

Slaw & Pickles

Quick slaw

In a medium bowl combine shredded green cabbage, shredded red cabbage and julienned carrot. Add 1 tablespoon lime juice, 3 tablespoons mayonnaise, 2 tablespoons plain yogurt or sour cream, 1 teaspoon agave or honey and 1/2 teaspoon salt. Toss until evenly coated. Taste and adjust acidity or salt. Refrigerate until ready to assemble.

Quick pickled onions

In a small heatproof bowl or jar mix 3 tablespoons rice vinegar, 3 tablespoons hot water and 1 teaspoon sugar until sugar dissolves. Add 1/2 cup thinly sliced red onion, press down so onions are submerged and let sit for at least 10 minutes (15–30 minutes preferred) to soften and mellow. Drain before using.

Sauce & Garnish

Make chipotle-lime crema

In a small bowl whisk together 1/4 cup Mexican crema (or sour cream), 1 tablespoon mayonnaise, 1/2 teaspoon minced chipotle in adobo, and 1/2 teaspoon lime zest until smooth. Taste and add a pinch of salt if needed. If too thick, thin with 1–2 teaspoons water or lime juice.

Chop remaining cilantro leaves for garnish and crumble the cotija or feta; set aside.

Tortillas & Assembly

Warm tortillas

Heat a heavy skillet over medium-high. Lightly brush each tortilla with a little vegetable oil or spray, then warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos

Lay a warmed tortilla flat. Spoon about 2 tablespoons of the slaw onto the center, top with roughly 2 tablespoons flaked smoked fish, and add a teaspoon or two of quick-pickled onions. Drizzle about 1 teaspoon chipotle-lime crema over the fish, sprinkle with a few cilantro leaves and about 1/2 tablespoon crumbled cotija. Squeeze a lime wedge over each taco if desired. Repeat to make 8 tacos.

Serve immediately while tortillas are warm and fish is fresh. Leftovers: keep fish and slaw refrigerated separately up to 24 hours; crema up to 3 days.

Cold Smoke Fish Tacos Recipe