Name: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
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: 4 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.

No nutritional information available.

No additional tips available.

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

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

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