Fish Tacos With Creamy Lime Guacamole And Cabbage S

Name: Fish Tacos With Creamy Lime Guacamole And Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Hass avocadoshalved, pitted and peeled; 1/4 cup low-fat sour cream or Greek yogurt; 1 jalapeno, 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 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; 10 7-inch flour tortillas, warmed; 2 tomatoes, thinly sliced; Hot sauce, for serving; Lime wedges, for serving

Servings: persons

2 Hass avocadoshalved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 jalapeno, 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 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
10 7-inch flour tortillas, warmed
2 tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

1
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeno, 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.

1010

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Hass avocadoshalved, pitted and peeled, 1/4 cup low-fat sour cream or Greek yogurt, 1 jalapeno, seeded and thinly sliced, 2 tablespoons minced red onion, and more.

Yes, Fish Tacos With Creamy Lime Guacamole And Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos With Creamy Lime Guacamole And Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions