INGREDIENTS
1 Pound white fish fillets (Snapper, Cod, Hoki)
3 Tbsp chili powder
2-3 Medium tomatoes, diced
½ Sweet onion, finely diced
1 Jalapeno pepper, minced (optional)
Juice of 1 lime
1 Cup feta cheese, crumbled
8 Tostada shells
Bradley Flavour Bisquettes – Alder, Apple or Pacific Blend
DIRECTIONS
Rub the chili powder all over the fish.
Set the smoker to 248°F (120C) using wood bisquettes of choice (Apple, Alder or Pacific Blend work great).
Place the fish fillets on a smoker rack and put the rack in the Bradley Smoker. Smoke the fish until they reach an internal temperature of 145°F (62.8C) (about 2 hours). Cool the fish.
In a medium sized bowl, make the Pico de Gallo by mixing together the diced tomatoes, onion, jalapeno pepper, and lime juice.
Assemble the tostadas by crumbling some of the fish and spread on a tostada shell. Spoon some of the Pico de Gallo on top of the crumbled fish. Sprinkle some feta cheese on top. Do this with the remaining tostada shells.