Serves 6
55 min
Grilled Southern Fish Tacos with Cabbage Slaw
Recipe GLPR508f0367c82a6c
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.
