Fresh Fish Tacos With Cabbage Slaw And Guacamole
Time needed
10 min preparation
+
10 min cooking
Serving Size / Yield
10 tacos
Ingredients
- 2 avocados, halved, pitted and peeled
- 1/4 C. low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 T. minced red onion
- 5 T. fresh lime juice, divided
- 1 small head of cabbage, shredded (4 cups)
- 2 T. vegetable oil, plus more for brushing
- 2 lb. thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- 10 7-inch flour tortillas, warmed
- 1 16-oz. jar chunky salsa
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Directions
Preheat your grill. In a large bowl, mash together avocados, sour cream, jalapeno, red onion, and three tablespoons of lime juice. In another large bowl, combine cabbage with vegetable oil and the remaining lime juice. Season the fish with oil, salt, and pepper. Grill for 10 minutes. Remove and transfer to a plate. Remove the skins. On each tortilla, spread a dollop of guacamole, a spoonful of cabbage mixture, and salsa. Top with pieces of fish and serve.
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