Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Photo by © Matthew Hranek

Ingredients

  • 2 tablespoons minced red onion
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil, plus more for brushing
  • 1 small head of napa cabbage, shredded (4 cups)
  • 1 small head of napa cabbage, shredded (4 cups)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons minced red onion
  • + 21 more ingredients
    • 1 small jalapeo, seeded and thinly sliced
    • 1 small jalapeo, seeded and thinly sliced
    • 5 tablespoons fresh lime juice
    • 2 medium tomatoes, thinly sliced
    • ¼ cup low-fat sour cream or Greek yogurt
    • 5 tablespoons fresh lime juice
    • Kosher salt and freshly ground pepper
    • Hot sauce, for serving
    • 10 7-inch flour tortillas, warmed
    • 2 tablespoons vegetable oil, plus more for brushing
    • Lime wedges, for serving
    • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
    • Hot sauce, for serving
    • 2 Hass avocados-halved, pitted and peeled
    • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
    • 2 tablespoons chopped cilantro
    • 2 medium tomatoes, thinly sliced
    • ¼ cup low-fat sour cream or Greek yogurt
    • 2 Hass avocados-halved, pitted and peeled
    • Lime wedges, for serving
    • 10 7-inch flour tortillas, warmed

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeńo, 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 t...

View full recipe at My Recipes

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