Fish Tacos

By TaratheFoodie

Ingredients

• Spicy Sauce:
• 4 uncooked flour tortillas
• 3/4 to 1 lb. halibut
• Pam cooking spray
• 2 pinches Salt
• 2 pinches Pepper
• Garlic powder
• Spanish smoked paprika
• 2 tablespoons olive oil
• Lime wedges for garnish
• Hot sauce to serve on side
• 1/3 cup mayo
• 3/4 cup sour cream
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon cumin
• 2 1/2 teaspoons hot sauce chalula
• 1 teaspoon lime juice
• 1 teaspoon garlic powder
• 1/4 teaspoon Ceyenne pepper
• Slaw:
• 2 cups napa cabbage shredded
• 1 carrot shredded
• 1/4 red onion cut into thin slices
• 1 roasted poblano, skin& seeds removed, diced
• 1 jalapeño minced
• 1 packed tablespoon chopped cilantro
• 1/4 cup canola oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• Salt
• Pepper
• 1/2 teaspoon ancho chili powder
• 2 tablespoons honey

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

To make the sauce, combine mayo, sour cream, smoked paprika, cumin, hot sauce (we used Chalula), fresh lime juice, and cayenne pepper. Transfer the sauce to a squeezie bottle if you have one and pop it in the fridge until you're ready to use it. I have no idea why I forgot to take a picture of this, but you can see what the sauce looks like on the pictures of the finished products above. It's tangy, creamy, cool, and spicy. Just exactly what both tacos need.

To make the slaw, cut some napa cabbage into thin strips, or shred it up in your food processor - whatever you prefer. I shredded up about 2 cups of it. Peel a carrot and grate it on your box grater - add that to the bowl. Cut 1/4 of a red onion into thin slices and add that to the bowl. Mince up one jalapeno and add that to the bowl. Rough chop some cilantro, enough to pack into one tablespoon tightly, and add that to the bowl. Roast up one poblano pepper, pop it into a paper bag for a few minutes to loosen the skin, remove the skin and dice up the flesh - removing the seeds of course. Add the chopped up poblano to the bowl.

Now mix up the dressing for the slaw. Combine canola oil, apple cider vinegar, lime juice, ancho chili powder, salt, pepper, and honey. Whisk it up, then pour it over the slaw and toss to combine.

Chill your slaw in the fridge until you're ready to use it.

Now that your slaw and sauce are made, it's time to grill up your tortillas and fish.

Starting with the tortillas.

Spray your grill grates with Pam cooking spray (with the fire off of course so you don't blow your head off). This will prevent the food from sticking to your grill. Place the raw flour tortillas directly onto your grill. They don't take long, so keep an eye on them and when they're golden brown and puffing up, it's time to flip them over. Grill them until golden brown on the other side and then remove them from the grill.

The last thing you want to do is grill up your fish. Place your halibut fillet in a glass dish and season it with a good pinch of salt and pepper on each side and a dusting of garlic powder on each side. Then hit the fish with a liberal drizzle of olive oil on each side and rub the seasonings into the fish. Finish by dusting the smoked paprika all over both sides of the fish.

You'll have some leftover seasoned olive oil in the dish that you'll want to pour over the fish as it's grilling to flavor it even more. Grill the fish about 5 minutes per side.

Then just slice and chunk up the fish so it's ready for the tacos.

Now you're ready to assemble your fish tacos. Just put the chunks of fish down first, covering one half of the tortilla. Top the fish with the slaw, then squirt on your spicy sauce. Fold the tortilla over and serve your taco with a wedge of lime for some extra zing.