This is the ultimate recipe for grilled fish tacos. Fish tacos are a staple among California surfers but are often beer-battered and fried. For this healthier, grilled version of fish tacos, chef Kerry Simon enriches the guacamole with low-fat sour cream and adds lots of flavor with sliced jalapeños, red onion and cilantro. The crispy, tangy slaw is made by simply tossing cabbage with an instant lime vinaigrette.
Slideshow: More Fish Taco Recipes
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
How to Make It
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, 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.
These fantastic salsa recipes are light and fresh to help you fill out a full spread of Mexican food.
Fish tacos automatically bring to mind California and Mexico's Pacific Coast. Go for a coastal Chardonnay as a matchcool ocean winds tend to give grapes good acidity, creating tangy wines that are delicious with creamy guacamole. The focused, lemony 2005 Ramey Sonoma Coast is a great choice, as is the peachy 2006 Cambria Katherine's Vineyard.
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