Tacos have always been my jam. I love just about any kind (see here, here, & here, just to name a few), but I’ve always had a thing for seafood tacos. When I lived in Charleston, there were two places that I’d always go to for my taco fix – The Taco Spot and Taco Boy. Both were great in their own ways, but Taco Spot in West Ashley would probably be my favorite. It’s a hole-in-the-wall type place, but the grouper tacos were amazing and pretty much the only thing I’d ever order. I couldn’t get enough of the hot fish and the cool, crisp toppings which are exactly what inspired these fish tacos with jalapeno slaw.
First up, the jalapeno slaw. It’s so good. You can definitely increase or decrease the heat by the amount of jalapenos so add to your liking. The same goes for the cilantro; just put whatever feels right to you – always taste as you go so you get the perfect flavor. The main thing that you want is to let the slaw sit for at least an hour in the fridge to soften up the cabbage just slightly and really let all of the flavors meld together. The fish is simple – it’s seasoned liberally with chile powder and salt and pepper then thrown on the grill. All it needs afterward is a squeeze of lime juice and some of the jalapeno slaw on top. These tacos take no time at all and may just turn into one of your go-to meals this summer. It’s already turned into one of mine.
- 1 Tbsp mayonnaise
- 1 jalapeno, diced
- 2-3 tsps red wine vinegar
- 2 Tbsp cilantro, chopped
- Salt and pepper
- 1/2 head of green cabbage, shredded
- 1 1/2 lb white fish (I used haddock)
- Chile powder
- Salt and pepper
- Flour tortillas, for serving
- Fresh limes, for serving
- Begin by making the jalapeno coleslaw. In a large bowl place the mayonnaise, jalapeno, red wine vinegar, and cilantro in the bottom. Whisk until fully combined and smooth. Season with salt and pepper. Add the green cabbage and fold into the dressing to fully coat. Cover and place in fridge for at least an hour.
- For the fish, preheat a grill over high heat. Season both sides of the fish with a dusting of chile powder, salt, and pepper and a drizzle of olive oil. If placing directly on grill, wrap the fish up into a tinfoil packet; if using a grilling plate, the fish should not stick or fall through the grates if placed on the plate. Grill just until the fish is no longer opaque and flakes with a fork, about 5-10 minutes. Remove from grill and flake with a fork.
- To assemble, place some of the fish, topped with the jalapeno slaw on a tortilla. Repeat with remaining fish. Serve with lime wedges to squeeze on top before eating.