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© Matthew Hranek

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Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

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 From 3 ratings.

User Reviews

rating ChrisMogren
I used Wahoo instead of snapper and I baked it instead of grilled (I don't have a grill) but the guacamole with the yogurt gave it a great texture and it turned out great.
rating PikesvillePaesano
While I do credit this recipie for getting me to "think outside the bun" I agree with uvakat, the fish tacos were a little disappointing to me. The cut of fish a little pricey for the hamburger/hotdog crowd. I'd suggest grilled shrimp or flank steak above this fish - other dishes from this article were a great hit. This was a hit, but a sublime meal. I wasn't wowwed. It could have had more crunch, more spice. salt.
rating uvakat
Even with the crunch of the cabbage, these tacos are missing something. It's a good recipe--but not an exceptional one. I tried the recipe as is, to truly experience it. When I make in the future, I'll add chopped onions vs. minced for texture, 2 small jalapenos vs. 1 for zing, and *maybe* a few cellophane noodles per taco for crunch (the texture of the tacos was too creamy). Certainly give these tacos a try -- the snapper makes for a tasty, healthy meal.

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Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

  • fast FAST
  • healthy HEALTHY
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 45 MIN
SERVES: 10
Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon’s healthier, grilled version enriches the guacamole with low-fat sour cream.
ingredients
  • 2 Hass avocados—halved, pitted and peeled
  • 1/4 cup low-fat sour cream or Greek yogurt
  • 1 small jalapeño, seeded and thinly sliced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 small head of napa cabbage, shredded (4 cups)
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  • Ten 7-inch flour tortillas, warmed
  • 2 medium tomatoes, thinly sliced
  • Hot sauce, for serving
  • Lime wedges, for serving
directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
WINE Fish tacos automatically bring to mind California and Mexico’s Pacific Coast. Go for a coastal Chardonnay as a match—cool ocean winds tend to give grapes good acidity, creating tangy wines that are delicious with creamy guacamole. The focused, lemony 2005 Ramey Sonoma Coast is a great choice, as is the peachy 2006 Cambria Katherine’s Vineyard.