Smoked Cod Fish Taco – Mexicaanse Kabeljauw

Smoked Cod Fish Taco – Mexicaanse Kabeljauw

It’s Taco Time again! When Netflix brings you a load of Taco infused series it’s hard to resist on making your own. A taco is always a good idea! A smoky one, the best idea. This taco is loaded with some delicious smoked cod fish in a Mexican fish rub. Think of Oregano and smoked paprika powder. Served with the creamy guacamole and some sweet and acidic sides to pimp the whole taco. If I was dear president Trump I wouldn’t build that wall at all and if I did… I would at least add a couple of serving hatches.

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Smoked Cod Fish Taco
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Indian summer Taco Madness strike 1. Go start your smokers and make yourself this awesome Smoked cod fish taco. It has all a taco needs. A creamy Guacamole, the sweetness of the corn and some fresh acidity by the tomatoes. Add a smoky touch with the cod and a fresh drink and you’ll be set for a lovely night.
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: bbq, belgium, cod, fish, lidl belgium, mexican style, smoked, Taco, tortilla, white fish
Servings: 4 people
  • 600 gr. Cod Fish
  • Mexican Fish Rub at taste.
  • 1 pinch salt
  • 100 gr. Guacamole
  • Optional Fermented Ketchup for serving Recipe see link below
  • Tortilla sheets
For the tomatoes
  • 200 gr. cherry tomatoes
  • Lime Juice at taste
  • salt and pepper at taste
  • Parsley Leaves at taste
Corn Salad
  • 1 tsp Olive oil
  • 1/2 Shallot
  • 80 gr. corn
  • 1 Tbsp Fermented Ketchup or passata
  • 1/2th Chili pepper
  • Cilantro at taste
  • lime juice at taste
Mexican Fish Rub
  • 4 parts Oregano
  • 2 parts Black pepper
  • 1 part smoked Paprika powder
  • 1 part cumin powder
  1. Prepare all sides except the Guacamole a couple of hours before you start smoking the cod fish so they can develop their flavors. Cut the tomatoes in 8 slices and bring at taste with salt, pepper, lime juice and parsley.

  2. Take a pan and add the oil. Fry the shallot and the chili pepper until translucent. Add the corn and bake it shortly on high heat. Quench with lime juice and a tablespoon of fermented ketchup (use this recipe or take some regular passata). Tast and add som salt, pepper, lime juice and cilantro at taste. You are aiming for a sweet and sour touch.

Smoked Cod Fish
  1. Prepare your BBQ for an indirect session at low heat (75-110°C). Use beech pellets or wood to add some smoke flavor.

  2. Rub the cod fish with a touch of salt and the Mexican fish rub. Smoke the cod with during 30-45 minutes. The codfish is done when it's starting to become flaky.

  1. While smoking the fish you can make the Guacamole. You can make it at your own taste or use this recipe.

Finishing touch
  1. Bake the tortilla leaves until they are golden brown.

  2. Baste a layer of guacamole on the tacos and add the smoked codfish on top. Finish with the pickled tomatoes and sweet and sour corn. Sprinkle some fresh cilantro on top of it. To boost the flavor add some of the fermented ketchup. In my opnion it helps to unite the flavors.

Serve with a big smile and a cold drink! Have a great meal!

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