Name: Grilled Southern Fish Tacos with Cabbage Slaw
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
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; 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

Watch how to make this recipe.

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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Grilled Southern Fish Tacos with Cabbage Slaw

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