Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

• Recipe by Kerry Simon

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

1. 2 Hass avocados—halved, pitted and peeled
2. 1/4 cup low-fat sour cream or Greek yogurt
3. 1 small jalapeño, seeded and thinly sliced
4. 2 tablespoons minced red onion
5. 2 tablespoons chopped cilantro
6. 5 tablespoons fresh lime juice
7. Kosher salt and freshly ground pepper
8. 1 small head of napa cabbage, shredded (4 cups)
9. 2 tablespoons vegetable oil, plus more for brushing
10. 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
11. Ten 7-inch flour tortillas, warmed
12. 2 medium tomatoes, thinly sliced
13. Hot sauce, for serving
14. 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.