Easy Grilled Fish Tacos

Contributor: Mama Nichole
Adapted from: The Neely's

I love me some fish tacos when cooked right, and I think the cabbage slaw is what makes this dish. I suggest if you have time to make the slaw the night before so it can marinate all the goodness together. I also like to grill my fish on a wooden plank but the fish taste great in the skillet or boiled or even fried !! Enjoy! 

Here is your line up:

• 1 cup buttermilk
• 1 jalepeno, sliced
• 1 teaspoon smoked paprika
• Juice of 1 lime
• 1 1/2 pounds halibut, skinless or Tilapia ( whichever is on sale)
• 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

Let's Cook:

Add buttermilk , jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the fish 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 marinate 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:

• 1/2 small head green cabbage, cored or bag of reg shredded cabbage will need about 4 cups
• 1/4 red onion
• 3 tablespoons chopped cilantro
• 1/2 cup sour cream
• 1 chipotle, packed in adobo, finely chopped( Goya makes this in a small can in the mexican food aisle)
• Juice of 1/2 lime
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

Using a large holed greater 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