- 12
Ingredients
- 3 Tablespoons extra virgin olive oil
- 4 garlic cloves; minced
- 3 serrano chiles, seeded & minced
- Freshly ground pepper
- Eight 6 ounce snapper or other fresh fish filets
- 1 pound green cabbage shredded (3 1/2 cups)
- 1 pound red cabbage shredded (3 1/2 cups)
- 1/4 cup minced red onion
- 2 tablespoons plain yogurt
- 2 tablespoons mayonaise
- Salt
- 2 large ripe avocados-peeled, pitted & coarsely chopped
- 2 tablespoons fresh lime juice
- 1/2 cup sour cream
- 3 dozen 6-inch tortillas
- 1 cup cilantro leaves
- Lime wedges & hot sauce for serving
Preparation
Step 1
-In a small bowl, combine the olive oil, garlic, serranos, paprika, & 1 teaspoon of the pepper. Put the snapper filets in a large glass dish & rub with the marinade. Cover & refrigerate for at least 30 minutes & up to 4 hours
-In a large bowl, toss the red & green cabbage with the red onion. In a small bowl, mix the yogurt and mayonaise. Pour over the cabbage, season with salt & pepper and toss. Cover and refrigerate.
-In a food processor, pureee the avocados with the lime juice. Blend in the sour cream. Scrape the avocado cream into a bowl and season with salt and pepper.
- Light grill. Season the snapper filets with salt and pepper. Grill fish over moderately hot fire for about 3 minutes per side or until just cooked through. Transfer the fish to a platter, break into large chunks& cover loosely with foil. Wrap 3 stacks of 12 tortillas infoil and place on grill until heated through, about 5 minutes.
-To assemble each taco, spread a dollop of avocado cream on a tortilla. Top with fish, a large spoonful of slaw and some cilantro leaves. Pass lime wedges & remaining cole slaw at table.