Ingredients:

  • 2 lbs white fish fillets (cod, halibut, or trout)
  • 2 tbsp olive oil
  • 2 tbsp Fishizzle blend
  • Corn tortillas
  • Toppings: shredded cabbage, avocado slices, lime wedges, and chipotle mayo

Instructions:

  1. Preheat your smoker to 225°F.
  2. Rub fish fillets with olive oil and sprinkle generously with Fishizzle.
  3. Place fish on smoker grates and smoke for 45 minutes to 1 hour, or until the internal temperature reaches 145°F and the fish flakes easily.
  4. Assemble tacos with smoked fish, toppings, and a squeeze of lime.