Tuesday, February 19, 2013

Grilled Southern Fish Tacos w/Cabbage Slaw

I love Shrimp/Fish tacos and never make them the same way twice (except, of course, for the double shells!)  I found this recipe on The Food Network/The Neelys.  Served it with my favorite "Joy of Cooking" Spanish rice. I altered the recipe slightly using both hard and soft-shelled tortillas and using refried black beans to "glue" the two shells together.  Delish!!!!!


1 cup buttermilk
1 jalapeno, sliced
1 tsp smoked paprika (makes all the difference!)
Juice of 1 lime
1 1/2 pounds halibut (I used tilapia), skinless
Hard shell corn tortillas
Soft shell corn tortillas
Cabbage slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
Refried black backs (or regular refried beans) to spread on soft-shelled tortillas to "glue" to the hard-shelled tortillas

Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, S&P, to a large ziplock bag.  Add the fish and let marinade for 30 minutes.

Preheat grill to medium-high heat.

Once hot, brush the grill grate with some olive oil or spray with "Grill" Pam.  Remove the fish from the marinade and grill the fish 4 minutes per side, about 10 minutes per inch of thickness, splitting the time on each side of the fish.  Remove to a plate and break the fish into chunks.  Sprinkle with lime juice and a touch more salt.

I microwave the soft-shelled tortillas until warm and keep the hard-shelled tortillas in oven until warm.

To assemble the tacos, brush the soft-shelled tortillas with the refried beans and place a warmed hard-shelled taco inside, and kind of "glue" them together.  Place a spoonful of fish onto the center of the taco.  Top with the Cabbage Slaw.  Garnish with lime wedges and cilantro leaves.


1/2 small head green cabbage, cored (I used a half a bag of broccoli slaw)
1/4 red onion
3 Tbsp chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped (I used 1/2 of a chipotle to lessen the heat)
Juice of 1/2 lime
1 Tbsp honey or agave

Shred cabbage and red onion.  Add to a large serving bowl with the chopped cilantro.

Mix the sour cream, chipotle, lime juice, honey or agave, S&P in a separate bowl.

Add the dressing to the slaw.  Allow the mixture to marinate for at least 20 minutes and up to 8 hours before serving.   

No comments:

Post a Comment