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

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Instructions

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. 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. 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.
5. Grill corn tortillas until warm and soft and they have a few charred marks.
6. 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.
7. 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.
8. Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
9. Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving