Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Recipe GLPR89f3cf26dadbff
Crispy pan-seared red snapper fillets served in warm flour tortillas with fresh creamy lime guacamole, tangy cabbage slaw, and bright cilantro garnish. A light and flavorful fish taco featuring a medley of fresh lime, jalapeño, and cilantro flavors balanced with cool sour cream and crisp slaw.
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Ingredients
2 Hass avocados
¼ cup Low-fat sour cream or Greek yogurt
1 Small jalapeño, minced
2 tablespoon Red onion, minced
2 tablespoon Fresh cilantro, chopped
5 tablespoon Fresh lime juice
to taste Kosher salt and freshly ground black pepper
1 small head Small head of napa cabbage, thinly sliced
2 tablespoon Vegetable oil
2 pound Red snapper fillets with skin
10 Flour tortillas
2 Medium tomatoes, diced
to taste Hot sauce
for serving Lime wedges, for serving
Directions
Halve the avocados, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth. Add the sour cream, minced jalapeño, red onion, cilantro, 3 tablespoons of the lime juice, and a pinch of salt and pepper. Fold gently to combine into a creamy guacamole. Taste and adjust seasoning as needed. Set aside.
In a large bowl, toss the thinly sliced napa cabbage with the remaining 2 tablespoons of lime juice and a light pinch of salt and pepper. The acid will soften the cabbage slightly and make it tender. Let sit while you prepare the fish, stirring occasionally.
Pat the red snapper fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
Carefully place the red snapper fillets skin side down in the hot oil. Cook undisturbed for 3 to 4 minutes until the skin is crispy and the flesh begins to turn opaque. Gently flip and cook the other side for another 2 to 3 minutes, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F. Remove from heat and let rest for 2 minutes.
Gently flake the cooked fish into bite-sized pieces with a fork, being careful to remove any remaining skin or bones.
Warm the flour tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and warm.
To assemble, place a small handful of cabbage slaw in the center of each warm tortilla. Top with flaked fish, then a generous spoonful of creamy lime guacamole. Add diced tomato, a drizzle of hot sauce if desired, and serve immediately with lime wedges on the side for extra brightness.
