Ingredients
For the fish:
- 2 tbsp Bourbon Smoked Chili Powder
- 2 tbsp Bourbon Smoked Paprika
- 1 tbsp ground cumin
- 2 tsp Bourbon Smoked Garlic Salt
- 1/2 tsp cayenne optional
- 1 1/2 lbs firm, skinned white fish fillets (such as cod, hake, or tilapia)
- 2 tbsp olive oil
- 12 corn tortillas
- cilantro, roughly chopped for garnish
- Lime, sliced for garnish
For the pickled cabbage:
- 3 cups red cabbage shredded
- 2 tbsp white vinegar
- 2 tbsp Bourbon Smoked Sea Salt
For the avocado crema:
- 1 ripe avocado
- 1 cup sour cream (8oz)
- 1 tbsp lime juice
- 1 tsp Bourbon Smoked Sea Salt
Instructions
Prep
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Combine the chili powder, garlic salt, smoked paprika, cumin, and cayenne in a shallow dish.
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Press the fish filets into the spice mixture to evenly coat both sides.
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Set aside.
Pickled Cabbage method
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In a medium bowl, toss the cabbage with the vinegar and salt.
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Mix, using your hands, to lightly squeeze the cabbage.
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Set aside.
Avocado crema method
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In a small food processor or blender, combine the ingredients for the avocado crema.
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Blend until completely smooth.
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Pour into a small serving bowl.
Fish and taco method
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Heat a large, heavy skillet over medium-high heat.
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Pour a little oil into the pan.
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Lay a few fish filets in the pan (don’t overcrowd) and cook the fish for 2-3 minutes per side.
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Remove and repeat with remaining fish.
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When all the fish is cooked, wipe out the pan with some paper towel.
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Warm the tortillas in the pan, cooking them for 15 seconds per side.
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Break the fish apart into smaller pieces or slice into strips.
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Set out the fish, tortillas, pickled cabbage, avocado crema, cilantro, and limes so everyone can assemble their own tacos.