Ingredients:

  • 1 lb salmon fillets
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups shredded green cabbage
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp salt
  • 8 small corn tortillas
  • 1/2 cup sour cream
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the fish strips completely dry with paper towels. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush the mixture generously over all sides of the fish.
  2. Preheat the pellet grill to 400°F (204°C). Place the fish directly on the grill grates and smoke for 6–8 minutes per side. Remove the fish when the internal temperature hits 135°F (57°C) for salmon or 140°F (60°C) for halibut.
  3. While the fish rests, whisk together the shredded cabbage, lime juice, olive oil, minced garlic, and cilantro in a mixing bowl.
  4. Warm the corn tortillas on a hot skillet for 30 seconds per side until toasted and pliable.
  5. Assemble the tacos by layering a dollop of sour cream, a handful of cabbage slaw, the smoked fish, and avocado slices. Serve with lime wedges.