Grilled Southern Fish Tacos with Cabbage Slaw

Total Time:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup buttermilk
  • 1 jalapeno, sliced
  • 1 teaspoon smoked paprika
  • Juice of 1 lime
  • 1 1/2 pounds halibut, skinless
  • Olive oil, for greasing grates
  • Kosher salt and freshly ground black pepper
  • 16 to 20 (6-inch) corn tortillas
  • Cabbage Slaw, recipe follows
  • Lime wedges, for serving
  • Fresh cilantro leaves, for serving
  • Cabbage Slaw:
  • 1/2 small head green cabbage, cored
  • 1/4 red onion
  • 3 tablespoons chopped cilantro
  • 1/2 cup sour cream
  • 1 chipotle, packed in adobo, finely chopped
  • Juice of 1/2 lime
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
Directions

Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill corn tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cabbage Slaw:

Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.

Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.

Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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    Make It 5 Ways: Tacos