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.
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.
Prepare your BBQ for an indirect session at low heat (75-110°C). Use beech pellets or wood to add some smoke flavor.
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.
While smoking the fish you can make the Guacamole. You can make it at your own taste or use this recipe.
Bake the tortilla leaves until they are golden brown.
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.