Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

By JeanAnn

Ingredients

• 2 Haas avocados - halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeno, seedly and thinly sliced
• 2 tablespoons very finely chopped red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground black pepper
• 1 small head of Napa cabbage, shredded (4 cups)
• 2 tablespoons vegetable oil, plus more for brushing
• 2 pounds tilapia, cut crosswise into ten 2-inch-wide strips
• Ten 7-inch flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Preparation

Step 1

Light a grill. In a medium bowl, mash the avocadoes, sour cream, jalapeno, red onion, cilantro and 3 tablespoons of the lime juice. Season with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season the slaw with salt and pepper. 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. 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.