Beer Battered Fish Tacos

1: Preheat your smoker or oven to 400°F.

2: Rub down the ears of corn and poblanos with a light coat of oil, then cook for about 15 minutes.

3: Flip the corn and poblanos and roast for another 10-15 minutes.

4: Place the poblanos in a zip loc bag for 10-15 minutes to make it easier to peel the skin off.

5: Cut the corn off the cob and dice the poblanos.

6: Prepare the siracha sauce and refrigerate to let it come together.

7: Prepare the ingredients for the salsa and refrigerate to let it come together.

8: Cook the Gorton’s Fish Fillets according to the package directions.

9: Heat up some tortillas and assemble the tacos with fish, purple cabbage, corn and poblano salsa, cotija cheese, and the siracha lime sauce.

10: Enjoy your meal!