2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving
Instructions
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.
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.
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.
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.
Originally Submitted
7/28/2017
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