Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Name: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Cook time: 45 min
Yield: 10
Ingredients: 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 tablespoons minced red onion; 2 tablespoons chopped cilantro; 5 tablespoons fresh lime juice; Kosher salt and freshly ground pepper; 1 small 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; Ten 7-inch flour tortillas, warmed; 2 medium tomatoes, thinly sliced; Hot sauce, for serving; Lime wedges, for serving

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw was pinched from <a href="http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw" target="_blank">www.foodandwine.com.</a>

"Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version of fish tacos enriches the guacamole with low-fat sour cream...."

INGREDIENTS

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2 Hass avocados—halved, pitted and peeled

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1/4 cup low-fat sour cream or Greek yogurt

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1 small jalapeño, seeded and thinly sliced

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2 tablespoons minced red onion

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2 tablespoons chopped cilantro

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5 tablespoons fresh lime juice

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Kosher salt and freshly ground pepper

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1 small head of napa cabbage, shredded (4 cups)

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2 tablespoons vegetable oil, plus more for brushing

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2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips

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Ten 7-inch flour tortillas, warmed

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2 medium tomatoes, thinly sliced

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Hot sauce, for serving

•

Lime wedges, for serving

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