MAHI TACOS WITH SLAW RECIPES

Steps:

• 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.
• Preheat the grill to medium-high heat.
• 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.
• 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.
• 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.
• 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

Steps:

• Combine all the slaw ingredients and refrigerate.
•  Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
• Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
• Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
•  Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
• Cut the fish into 8 pieces (or you can flake it if it's easier).
• Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.