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 whole Avocados, Peeled And Pitted; 1/4 cups Low-fat Sour Cream Or Greek Yogurt; 1 whole Jalapeno Seeded And Thinly Sliced; 2 Tablespoons Minced Red Onion; 2 Tablespoons Chopped Cilantro; 5 Tablespoons Fresh Lime Juice, Divided Use; 4 cups Napa Cabbage, Shredded; 2 Tablespoons Vegetable Oil Plus Extra For Brushing On Your Fish; 2 pounds Red Snapper Fish (or Any Other Fish); Salt And Pepper, to taste; 10 whole Flour Tortillas, Warmed; Optional Garnish: Chopped Tomato, Salsa, Lime Wedges

Servings: persons

2 whole Avocados, Peeled And Pitted
1/4 cups Low-fat Sour Cream Or Greek Yogurt
1 whole Jalapeno Seeded And Thinly Sliced
2 Tablespoons Minced Red Onion
2 Tablespoons Chopped Cilantro
5 Tablespoons Fresh Lime Juice, Divided Use
4 cups Napa Cabbage, Shredded
2 Tablespoons Vegetable Oil Plus Extra For Brushing On Your Fish
2 pounds Red Snapper Fish (or Any Other Fish)
Salt And Pepper, to taste
10 whole Flour Tortillas, Warmed
Optional Garnish: Chopped Tomato, Salsa, Lime Wedges

1
Light and preheat your grill.
2
In a medium bowl, mash the avocados, sour cream, jalapeno, red onion, cilantro and 3 tablespoons of lime juice.
3
Season the guacamole with salt and pepper and set aside.
4
In a large bowl, toss the cabbage with 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice.
5
Season with salt and pepper and set aside.
6
Brush fish with oil and season with salt and pepper.
7
Grill over moderately high heat for 10 minutes, flipping half way through.
8
Spread guacamole on the tortilla, top with fish, and a spoonful of cabbage slaw.
9
Serve with hot sauce and lime wedge.

1001

kcal

Calories

Fat

194

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 whole Avocados, Peeled And Pitted, 1/4 cups Low-fat Sour Cream Or Greek Yogurt, 1 whole 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