Fish Tacos and Cabbage Slaw

As seen on the Food Network
Neely Recipe

Fish Tacos and Cabbage Slaw

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

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

Directions

• 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.  You could pan fry or bake fish.

• 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.

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 assembly

• 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.