- SERVINGS: 12
Set out the components of this dish separately so your guests can assemble their own tacos.
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 3 serrano chiles, seeded and minced
- 3/4 teaspoon sweet paprika
- Freshly ground pepper
- Eight 6-ounce red snapper or tilapia fillets, skinned
- 1 pound green cabbage, shredded (3 1/2 cups)
- 1 pound red cabbage, shredded (3 1/2 cups)
- 1/4 cup minced red onion
- 2 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 2 large ripe avocadospeeled, pitted and coarsely chopped
- 2 tablespoons fresh lime juice
- 1/2 cup sour cream
- 3 dozen 6-inch corn tortillas
- 1 cup cilantro leaves
- Lime wedges and hot sauce, for serving
- In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper. Put the snapper fillets in a large glass dish and rub with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- In a large bowl, toss the green and red cabbage with the red onion. In a small bowl, mix the yogurt and mayonnaise. Pour over the cabbage, season with salt and pepper and toss. Cover the coleslaw and refrigerate.
- In a food processor, puree the avocados with the lime juice. Blend in the sour cream. Scrape the avocado cream into a bowl and season with salt and pepper.
- Light a grill. Season the snapper fillets with salt and pepper. Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil. Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes.
- To assemble each taco, spread a dollop of avocado cream on a tortilla. Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves. Pass the lime wedges, hot sauce and remaining coleslaw at the table.
A crisp, floral wine complements the mild fish and avocado cream. Try an Alsatian Pinot Blanc.