2 Hass avocado, halved, pitted and peeled¼ cup low-fat sour cream or Greek yogurt1 small jalapeño, seeded and thinly sliced2 Tbsp minced red onion2 Tbsp chopped cilantro5 Tbsp fresh lime juice kosher salt freshly ground pepper1 small head of Napa cabbage, shredded2 Tbsp vegetable oil, plus more for brushing2 lb thick red snapper fillet with skin, cut crosswise into 2-inch-wide strips10 7-inch flour tortillas, warmed2 medium tomato, thinly sliced hot sauce, for serving lime wedges, for serving
- 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.
- 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.
- 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.
- 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.