Fresh fish, simple ingredients, and summer on a fresh tortilla. After catching beautiful lingcod in the cold waters of Canada, I brought it all the way back to Texas to show you my favorite way to cook it. We kept it simple with a generous coating of Meat Church Blanco, then grilled it over wood-fired flavor on a pellet grill until it was perfectly flaky. From there, we built what might be the taco of the summer. Incredible lingcod, a homemade smoky chipotle slaw, freshly grilled corn tortillas and a squeeze of fresh lime. Every bite is light, fresh, smoky, and packed with flavor. Whether you’re using lingcod, halibut or your favorite white fish, these Tacos are guaranteed to become a summertime staple.
Ingredients
- 2 fillets of Lingcod
-
Meat Church Blanco to taste
- Corn tortillas
- Lime wedges
- Cubed avocado
Chipotle Slaw ingredients
- 2 T Duke’s Mayonnaise
- 2 T Crema
- 1.5 T Chipotle in adobo
- 1.5 C Shredded purple cabbage
- 3 T Grated carrot
Tools
- Cooking spray
- Fish spatula
- Instant read thermometer
Preheating the grill
Preheat your Traeger to 450°. In this video we used Meat Church Pecan and Cherry Blend Traeger pellets. Any light or fruit wood will work.
Cooking the Lingcod
Season the fish evenly with Blanco and let adhere for 15 minutes.
Spray your pellet grill with cooking spray. We are starting these fillets flesh side down on the grates.
After about 5-6 minutes carefully flip the fish using a fish spatula. Let cook for another 8-9 minutes until 135° with an instant read thermometer. Total cook time will be 13-15 minutes.
Remove from the cooker and let rest until the internal temperature comes up to 145°.
Chipotle Slaw
Add all slaw ingredients into a medium bowl and mix to combine.
Building tacos
In this video we used par cooked corn tortillas and grilled them on the Traeger but you can use any corn tortilla of your liking.
Cut your fish into pieces of your desired size and add to the corn tortilla. Top with Chipotle slaw, cubed avocado and finish with a squeeze of fresh lime. Enjoy!
