Grilled Southern Fish Tacos with Cabbage Slaw

Name: Grilled Southern Fish Tacos with Cabbage Slaw
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup buttermilk; 1 jalapeño, sliced; 1 teaspoon smoked paprika; ½ Juice of 1 lime; 1 1/2 pounds halibut, skinless; Olive oil, for greasing grates; Kosher salt; Freshly ground black pepper; 16 to 20 (6-inch) corn tortillas; 1/2 small head green cabbage, cored; 1/4 red onion; 3 tablespoons chopped fresh cilantro; 1/2 cup sour cream; 1 chipotle pepper packed in adobo, finely chopped; ½ Juice of 1/2 lime; 1 tablespoon honey; Lime wedges, for serving; Fresh cilantro leaves, for garnish

Recipe GLPR508f0367c82a6c

Mexican

Main Course

55 min

618 cal

Servings: 6

Grill

SNAP eligible

Tender halibut is marinated in a zesty buttermilk mixture with smoked paprika and jalapeño, then grilled until flaky and delicious. Served in warm corn tortillas with a creamy chipotle-cilantro cabbage slaw and fresh lime wedges. A light, fresh take on southern-style fish tacos.

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Ingredients

1 cup buttermilk

1 jalapeño, sliced

1 teaspoon smoked paprika

½ Juice of 1 lime

1 1/2 pounds halibut, skinless

Olive oil, for greasing grates

Kosher salt

Freshly ground black pepper

16 to 20 (6-inch) corn tortillas

1/2 small head green cabbage, cored

1/4 red onion

3 tablespoons chopped fresh cilantro

1/2 cup sour cream

1 chipotle pepper packed in adobo, finely chopped

½ Juice of 1/2 lime

1 tablespoon honey

Lime wedges, for serving

Fresh cilantro leaves, for garnish

Directions

Combine buttermilk, sliced jalapeño, smoked paprika, half of the lime juice, and a pinch each of salt and pepper in a large resealable zip-top bag. Add the halibut fillets and seal. Marinate in the refrigerator for at least 30 minutes.
While the fish marinates, prepare the slaw. Shred the green cabbage and red onion using the large-hole grater attachment of a food processor. Transfer to a large serving bowl and stir in the chopped fresh cilantro.
In a separate bowl, whisk together sour cream, finely chopped chipotle pepper, juice of half a lime, honey, and a pinch each of salt and pepper until smooth and well combined.
Pour the chipotle dressing over the shredded cabbage mixture and toss to coat evenly. Let the slaw marinate in the refrigerator for at least 30 minutes and up to 8 hours before serving.
When ready to cook, preheat a grill to medium-high heat for 10–15 minutes.
Brush the grill grates lightly with olive oil. Remove the halibut from the marinade and place on the hot grates. Grill for approximately 4 minutes per side, or 8 minutes total, until the fish flakes easily with a fork and reaches a minimum internal temperature of 145°F. Transfer to a plate and break into chunks. Sprinkle with the remaining lime juice and a touch more salt.
Place the corn tortillas directly on the grill grates and warm for about 1 minute per side, until soft and heated through with light char marks.
To assemble, place a spoonful of grilled fish in the center of each warm tortilla. Top with a generous scoop of the chipotle cabbage slaw. Serve immediately with lime wedges and fresh cilantro leaves on the side.

Comments

Grocery List Plus Editorial Staff4

Halibut is the limiting ingredient—expect to pay $14–18 per pound at any Charlotte chain, and you'll need about 2 pounds for six servings, landing this at roughly $6–7 per serving on protein alone. Everything else (buttermilk, jalapeños, cabbage, corn tortillas, sour cream, spices) is standard stock at Harris Teeter, Food Lion, Walmart, and ALDI. The 55-minute stated time is honest for marinating and grilling but assumes you're organized; slaw prep and sauce-making add another 10–15 minutes of active kitchen time if you're shredding and juicing by hand. This reheats poorly—the fish dries out and tortillas go stale—so plan to serve it fresh the same night, which suits a weekend dinner better than a weeknight scramble.