Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Name: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Total 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

2,022 Ratings
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

June 2008

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Read the full recipe after the video.

Recipe Summary

total:

45 mins

active:

45 mins

Yield:

Directions

Step 1
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.

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Step 2
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.
Step 3
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.
Step 4
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.

Notes

For those times when you'd rather just eat tacos than make them, here are the Best Tacos in the U.S.

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.

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Food & Wine Member

05/31/2021

Flour tortillas are a NO for tacos. My family is from Mexico and I’m first generation. I grew up 10 minutes from the border and surrounded by Mexican culture. Corn tortillas all the way for tacos!

Kathleen Taormina de Estay

05/19/2020

flour tortillas are a no no with a fish taco. i live in baja calif, the home of the fish taco, and never a corn tortilla!

Linda Mason-Silva

01/29/2020

great recipe, simple, and ever so delicious.

Eddy

07/22/2019

These look delicious, but this is all Americanized Mexican Food - some of the best REAL Taco Shops are in San Diego, CA right across the border from TJ.

Realmex17

04/30/2017

Tacos are NEVER made with flour tortillas. First mistake!

Effie Donaldson

03/10/2017

I made this last week and added a little Verde sauce and it was amazing.

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Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Gallery

Recipe Summary

Ingredients

Directions

Notes

Serve With

Suggested Pairing

Reviews (6)

All Reviews for Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

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Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Gallery

Recipe Summary

Ingredients

Directions

Notes

Serve With

Suggested Pairing

Reviews (6)

All Reviews for Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw