Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

I cannot believe that it is already April - 2011 is flying by and I hate it! It won't be too long until we are packing up and moving to North Carolina. Although, the move is exciting and there are many new places to see and people to meet, I will miss Charlottesville and everything that goes along with it - being only an hour away from our families, the friends we have made, our fave restaurants, football tailgates, the downtown mall, the incredible music scene...the list goes on and on. Sigh...And so I digress...back to the fish tacos...

I wish that I could take credit for these amazing fish tacos but the only thing that I can take credit for are the pictures to document the meal and scarfing them up. We went over to a friend's house for dinner last week and she made these tasty tacos. These tacos are so light, refreshing and flavorful. The grilled fish, cabbage slaw and simple lime guacamole come together to create quite the perfect bite - the ingredients are so tasty on their own that you don't even really need the tortilla.Thanks Lauren and Will for such a delish meal!

Source: Food and Wine Magazine

You Will Need:

• 2 Hass avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 Tbsp minced red onion
• 2 Tbsp chopped cilantro
• 5 Tbsp fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of napa cabbage, shredded (4 cups)
• 2 Tbsp 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 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Here We Go:

• Light a grill
• In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 Tbsp 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 Tbsp of vegetable oil and the remaining 2 Tbsp of lime juice and 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 wedge



Serves 10
Happy Feasting!