Grilled Southern Fish Tacos with Cabbage Slaw

Name: Grilled Southern Fish Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag.
2
Add the halibut and let marinate for 30 minutes.
3
Preheat the grill to medium-high heat.
4
Once hot, brush the grill grate with some olive oil.
5
Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total.
6
Remove to a plate and break the fish into chunks.
7
Sprinkle with lime juice and a touch more salt.
8
Grill corn tortillas until warm and soft and they have a few charred marks.
9
To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla.
10
Top with the Cabbage Slaw.
11
Garnish with lime wedges and cilantro leaves.
12
Using a large holed grater attachment for a food processor, shred the cabbage and red onion.
13
Add to a large serving bowl with the chopped cilantro.
14
Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
15
Add the dressing to the grated cabbage.
16
Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup buttermilk, 1 jalapeno, sliced, 1 teaspoon smoked paprika, Juice of 1 lime, and more.

Yes, Grilled Southern Fish Tacos with Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!