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Grilled Southern Fish Tacos with Cabbage Slaw

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Preheat the grill to medium-high heat.
  3. 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.
  4. Grill corn tortillas until warm and soft and they have a few charred marks.
  5. 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. 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.
  2. Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
  3. 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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