Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Name: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Total time: 30 min
Cuisine: Mexican
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

Recipe GLPR89f3cf26dadbff

Mexican

Main Course

30 min

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Red snapper is the only real friction point here—Publix and Harris Teeter carry it year-round but not always in stock, so you might face a brief hunt or swap to mahi-mahi or catfish without damage. Everything else (avocado, sour cream, jalapeño, napa cabbage, limes, flour tortillas) is routine at every Charlotte chain. Cost per serving lands around $5–6 per taco with red snapper at market price, which is reasonable for protein-centered weeknight dinner. The stated 30 minutes is honest if your snapper is already thawed and you move quickly; cabbage slaw and guac come together fast. This feeds four easily, reheats poorly (the slaw wilts and fish dries), so it's a same-night dish, but assembly is low-fuss and the balance of acidic slaw, creamy guac, and mild fish works well for families who eat seafood.