Neely's Fish Tacos with Cilantro Chipotle Slaw

Perhaps today's historical significance deserves something more historical than fish tacos. But that's what we were eating last night when we found out. I still can't believe it.

Anyway, after watching the Neelys make this on Saturday, I wanted to make them that night. Unfortunately I decided to go for a run that afternoon forgetting it was 90 degrees out and by the time I got back had to lie down. Fish tacos were no longer in the cards but I still dreamt about them.

At Sunday brunch I fantasized about...fish tacos. So after an unhealthily expensive trip to Whole Foods for fresh halibut I finally had them for dinner. They lived up to my expectations and then some (marinate the fish longer than half an hour though!)

What is it about something hot off the grill drenched in lime juice? And salt? And cilantro? Pure lust.

One word of warning though. The chipotle in the cole slaw will actually get hotter the more it sits. So if you make it way ahead, maybe start with half a chipotle then taste before serving. You can always mince up more chipotle to add it in, but you can't take it out once it's in there!

Fish Tacos
Ingredients:
1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice and zest of 1 lime
handful roughly chopped cilantro
1 1/2 pounds center cut halibut, skinless
Olive oil, for greasing grates
3/4 teaspoon kosher or sea salt
Hefty grating freshly ground black pepper
Flour or corn tortillas
Olive oil, for grilling
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving

Directions:
Add buttermilk, jalapeno, smoked paprika, lime zest and juice, cilantro, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 1-2 hours.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and gently pat dry with paper towels. Drizzle lightly with olive oil, then season with salt and pepper. Add to the grill and cook 5-8 minutes, or until grill marks have appeared. Very carefully flip to the other side and cook another 5 or so minutes until cooked through. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill 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.

Cilantro Chipotle Cole Slaw:
1 (8 oz) package cole slaw cabbage mix
3 tablespoons minced red onion, or more to taste
3 tablespoons chopped cilantro
1/2 cup light sour cream
1 chipotle, packed in adobo, finely minced (I use half of one)
Juice of 1 lime
1 tablespoon honey
1/2 teaspoon Kosher salt and freshly ground black pepper, or more to taste

Directions:
In a medium serving bowl, toss together the cole slaw mix, red onion, and cilantro. Set aside. In a separate (small) bowl, mix together the sour cream, minced chipotle, lime juice, honey, salt and pepper.

Add the dressing to the cole slaw mix and toss gently but thoroughly. Chill for at least 30 minutes and up to 8 hours before serving, using as a topping for your tacos.