Grilled Fish Tacos with Jalapeño Slaw
Ingredients
- cod fillets
- Hippie Fish rub
- canola oil
- lemon garlic butter
- corn tortillas
- avocado
- tomatoes
- white onion
- jalapeño peppers
- hot yellow peppers
Jalapeño corn slaw
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- juice from half a lime
- 2 cups coleslaw mix
- 1/2 cup corn
- 1 jalapeño, diced
Chili lime crema
- 1/2 cup Greek yogurt
- 4 tablespoons mayonnaise
- juice from half a lime
- 1 tablespoon water
- 2 tablespoons Tajin seasoning
- 1/4 teaspoon kosher salt
- 1 teaspoon sugar
Preparation
Fire up the Kamado Joe Classic II and stabilize it at 400°F. Insert the soapstone and preheat for 30 minutes.
Make the jalapeño corn slaw by whisking together the vinegar, sugar, salt, and lime juice in a bowl, then adding the coleslaw mix, corn, and diced jalapeño, and mixing well.
Make the chili lime crema by combining the Greek yogurt, mayonnaise, lime juice, water, Tajin seasoning, salt, and sugar.
Season the cod fillets with Hippie Fish rub on all sides.
Add canola oil to the soapstone and use a paper towel with tongs to cover the surface thoroughly. Let it heat up for an additional 5 minutes.
Place the cod fillets on the soapstone and cook for 4 minutes. Flip them, add lemon garlic butter, close the lid, and cook for another 4 minutes until they reach 145°F, then remove from the grill.
Toast the corn tortillas on the grill for a few minutes per side.
Assemble the tacos by layering corn tortillas, cod, jalapeño corn slaw, avocado, tomatoes, white onion, jalapeño peppers, hot yellow peppers, and chili lime crema.
