Grilled Southern Fish Tacos with Cabbage Slaw

Ingredients

• 1 cup buttermilk 
• 1  chipotle packed in adobo, finely chopped
• 3 tablespoons cilantro leaves chopped
• 16 6-inch corn tortillas ()
• 6 servings cilantro leaves fresh for serving
• 0.5 small head cabbage green cored
• 1.5 pounds halibut skinless
• 1 tablespoon honey 
• 1  jalapeño sliced
• 0.5  juice of lime 
• 1  juice of lime 
• 6 servings kosher salt and pepper black freshly ground
• 6 servings lime wedges for serving
• 6 servings olive oil for greasing grates
• 0.3  onion red
• 1 teaspoon paprika smoked
• 0.5 cup cup heavy whipping cream sour

Equipment

• food processor
• bowl
• grill
• grater

Directions

1. Watch how to make this recipe.
2. Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag.
3. Add the halibut and let marinate for 30 minutes.
4. Preheat the grill to medium-high heat.
5. Once hot, brush the grill grate with some olive oil.
6. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total.
7. Remove to a plate and break the fish into chunks.
8. Sprinkle with lime juice and a touch more salt.
9. Grill corn tortillas until warm and soft and they have a few charred marks.
10. To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. 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. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving