Recipe: Fish Tacos with Cabbage and Jalapeño Slaw

Entertaining made easy with this favorite from London Chop House’s R.J. Scherer

R.J. Scherer, executive chef at the London Chop House, likes to prepare fish tacos when entertaining at home. “I like these kinds of ideas because it leaves the decision of what to put [on] everyone’s plate up to the guest,” he says. “All the cook/host has to do is create a big spread of different components and the rest is up to everyone.” He likes that it “creates a bit of a casual atmosphere so the formality of having everyone over for dinner can be easygoing. Hosting friends and family shouldn’t be hard, it should be fun.”

Fish Tacos with Cabbage and Jalapeño Slaw (Serves 2-4)

For the Fish
1 pound halibut or cod fillets
1 lime for each piece of fish
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste

Preheat oven to 350 F. Remove skin, bones, or waste from the fillets. Place on baking sheet and season with lime juice and spices on both sides.  Cook for roughly 10 minutes. Remove from oven and let rest. Lightly pull flakes apart when ready to fill tacos.

Seasoned Sour Cream
4 ounces sour cream (not low fat)
1 lime
1 ounce hot sauce (your preference)
Kosher salt, to taste

Mix all ingredients, adding salt last to taste.

Cabbage and Jalapeno Slaw
½ purple cabbage (small)
1 jalapeño
½ red onion (small)
1 tablespoon cilantro, chopped
1 teaspoon crushed red pepper
½ teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons mayonnaise
Kosher salt and pepper, to taste

Thinly julienne cabbage and onion. Thinly slice jalapeno. Mix in other ingredients. Season as needed.

4 avocados (semi-firm)
Extra virgin olive oil
Kosher salt and black pepper, to taste

Slice and drizzle a small amount of oil over slices. Season lightly with salt and pepper on both sides.

1 package corn tortillas
Lime slices and 1-6 cans of beer.

Open beer. Add lime. Make tacos. Enjoy.