Ingredients Seafood Fish Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw 4.0 (2,022) 6 Reviews 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 By Kerry Simon Kerry Simon F&W Star Chef » See All F&W Chef Superstars Restaurants: Simon Palms Place, KGB (Las Vegas); L.A. Market (Los Angeles), Simon AC (Atlantic City), Simon Mansion Experience: Lutèce, Le Côte Basque, Le Lavandou, Lafayette (New York) Education: Culinary Institute of America What’s your signature dish? Tuna dynamite: raw tuna with rice on both sides and crab aioli on top. It’s put on a broiler and glazed, and the rice warms up but the tuna’s still raw. So you get crunchiness and softness. What’s the first dish you made yourself? Chicken cacciatore, from a recipe in the newspaper. I was about 15, and was already working at Little Caesar’s, so I was already into food. The thing I found fascinating about it was following the recipe. I felt really great, like I’d accomplished something, but I created a huge mess, using every pan in the house. Who are your mentors? Jean-Georges Vongerichten is a mentor as well as a friend, and he’s always searching for new ideas and so inspiring. André Soltner is very humble and really understands the business, and I learned by watching how he handled everything at Lutèce. Jean Morel was very big on discipline and doing things exactly the same way every day, and he taught me how to butcher meat and fish. Jean-Jacques Rachou was like a machine of high–end food. Best-bang-for-the-buck food trip? Thailand. In Bangkok, every night eating out is endless, and it’s some of the best food you’ll ever have. The places I like best are Lemongrass, Cabbages & Condoms (that is the actual name), Celadon and Baan Khanitha. If you could invent an imaginary restaurant, what would it be like? In a tree house. You could go up and sit there, and it would be very relaxing. I’d serve natural products, everything that grew around the tree house. Best new store-bought product? Synergy organic raw kombucha. What’s your favorite snack? I’m addicted to dark chocolate, and I’ll eat whatever’s organic that I can get my hands on. I prefer pure chocolate, but I’m OK nuts or flavors. My brother recently sent me a selection of Amedei chocolates from Madagascar, Jamaica and Ecuador. I also like John Kelly chocolates and Vosges chocolate. Food & Wine's Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 45 mins 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 Directions 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. © Matthew Hranek Serve With These fantastic salsa recipes are light and fresh to help you fill out a full spread of Mexican food. Suggested Pairing Fish tacos automatically bring to mind California and Mexico's Pacific Coast. Go for a coastal Chardonnay as a match—cool 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. Rate it Print