1 Video | Photo: Grilled Southern Fish Tacos with Cabbage Slaw Recipe
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
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:
- 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
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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By davidrit
on March 29, 2013
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Just the slaw alone was delicious (my daughter, who hates cole slaw asked for this recipe. Adding some higher-quality halibut fishsticks (Costco in place of the grilled fish was delicious - my wife raved! Slight additional modifications - informal ingredient quantities, used 1/2 minced serrano pepper and 1/4 tsp cajun seasoning in place of the chipotle peppers. This is a very flexible, forgiving and tasty dish!
By shortyone
on July 14, 2012
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My first comment ever to Food Network (I watch and F.N. and use many of its recipes and my first attempt at cooking fish tacos as well. Made this tonight after reviewing other F.N. recipes. My husband thought it was great and I have to agree. I did make a few changes because I didn't have all of the ingredients on hand and I was ready to make it. I used prepared coleslaw mix, I had cod on hand, I made the buttermilk (because I didn't have any store bought I used Mascarpone cheese instead of sour cream, because that's what I had on hand.. I used a grill pan so the cod wouldn't fall through the grates. I served it with homemade guacamole and a tomato onion mixture and some Mascarpone cheese. It's a five star rating for me.
By adsmallwood
Atlanta, GA
on June 02, 2012
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This recipe is AMAZING! Sweet heat with the tropical salsa, great for entertaining! My husband has been begging me to make it again....only down side is it takes a while to prep for...a lot of chopping and cutting.
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