Ingredients
2 Hass avocado, halved, pitted and peeled
¼ cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 Tbsp minced red onion
2 Tbsp chopped cilantro
5 Tbsp fresh lime juice
kosher salt
freshly ground pepper
1 small head of Napa cabbage, shredded
2 Tbsp vegetable oil, plus more for brushing
2 lb thick red snapper fillet with skin, cut crosswise into 2-inch-wide strips
10 7-inch flour tortillas, warmed
2 medium tomato, thinly sliced
hot sauce, for serving
lime wedges, for serving
¼ cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 Tbsp minced red onion
2 Tbsp chopped cilantro
5 Tbsp fresh lime juice
kosher salt
freshly ground pepper
1 small head of Napa cabbage, shredded
2 Tbsp vegetable oil, plus more for brushing
2 lb thick red snapper fillet with skin, cut crosswise into 2-inch-wide strips
10 7-inch flour tortillas, warmed
2 medium tomato, thinly sliced
hot sauce, for serving
lime wedges, for serving
Directions
- 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.
