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Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

  • 60minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Hass avocadoshalved, pitted and peeled

  2. 1/4 cup(s) low-fat sour cream or Greek yogurt

  3. 1 small jalapeño, seeded and thinly sliced

  4. 2 tablespoon(s) minced red onion

  5. 2 tablespoon(s) chopped cilantro

  6. 5 tablespoon(s) fresh lime juice

  7. Kosher salt and freshly ground pepper

  8. 1 small head of napa cabbage, shredded

  9. 4 cups

  10. 2 tablespoon(s) vegetable oil, plus more for brushing

  11. 2 pound(s) thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips

  12. 10 7-inch flour tortillas, warmed

  13. 2 medium tomatoes, thinly sliced

  14. Hot sauce, for serving

  15. Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.

  2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

  3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.

  4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

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