FISH TACOS WITH SPICY SLAW with JALAPENO MARGARITA
Michael Symon
Black cod tacos on the plancha with a crunchy cabbage slaw, charred poblanos, scallions, cilantro, and warm corn tortillas
May 8, 2026
Serves 4
INGREDIENTS
8 oz flaky white fish (we used black cod)
Favorite blackening spice
2 jalapenos, sliced, for garnish
4 corn 6” corn tortillas
FOR THE SLAW
I cup each red and green cabbage
2 grilled poblano peppers
2 tbl scallion
2 tbl cilantro
2 mandarin oranges
2 tbl honey
Juice and zest of 2 limes
2 tbl soy sauce
2 tbl evoo
Salt
DIRECTIONS
Dry the fish filets well. Sprinkle with blackened seasoning.
Grill fish over a hot grill for 2-3 minutes per side.
While fish is cooking place the poblanos on the grill and char until skin is black.
Place in a bowl and cover for 5 minutes, then peel off the charred skin.
Remove fish from grill.
THE SLAW
Shred the two cabbages and place in a bowl with scallion, cilantro, and orange segments.
In a separate bowl mix the lime juice and zest, soy, oil, honey, mix well.
Pour over the cabbage mixture and combine. Season with salt to taste.
Warm the tortillas on the grill or briefly in the oven.
Place 2oz of cod on the tortilla and top with slaw mixture.
Place a few slices of jalapeno on top of taco.
Enjoy.
JALAPENO MARGARITA
Makes 4 drinks
8oz Tequila of your choice
3oz simple syrup (equal parts sugar and water, heated until sugar dissolves)
3oz Cointreau or Gran Marnier (optional)
Orange bitters- splash
2 jalapenos
8 limes juiced
1 lemon juiced
Salt for glass if desired