Grilled Southern Fish Tacos with Cabbage Slaw (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
6. Cabbage Slaw:
7. 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.
8. Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
9. 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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