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:
- Preheat your smoker to 225°F.
- Rub fish fillets with olive oil and sprinkle generously with Fishizzle.
- 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.
- Assemble tacos with smoked fish, toppings, and a squeeze of lime.