Ingredients
- 2 avocados- halved, pitted and peeled
- 1/4 c. Low fat sour cream
- 1 small jalapeño, seeded and thinly sliced
- 2 Tbsp. Minced red onion
- 2 Tbsp. Chopped cilantro
- 5 Tbsp. Fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of Napa cabbage, shredded (4 cups)
- 2 Tbsp. Vegetable oil, plus more for brushing
- 2 lbs. thick red snapper fillets with skin, cut crosswise into 10 2in. Strips
- 10 seven in. Flour tortillas, warmed
- 2 med. tomatoes, thinly sliced
- Hot sauce for serving
- Lime wedges for serving
Preparation
Step 1
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tbsp. Lime juice. Season the guacamole 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 tbsp of vegetable oil and the remaining 2 tbsp of lime juice. Season with salt and pepper.
Brush the fish 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.
To assemble each taco, spread o 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.