Serves 10
45 min
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Recipe GLPR04d82a184a6495
Crispy pan-seared snapper strips nestled in warm flour tortillas, topped with a luscious avocado-lime crema, tangy shredded cabbage slaw, fresh tomato slices, and a kick of jalapeño heat. A light yet satisfying main course that brings Mexican coastal flavors to your table in just 45 minutes.
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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 fresh cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper to taste
1 small head of napa cabbage, shredded (about 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
10 flour tortillas (7-inch), warmed
2 medium tomatoes, thinly sliced
Hot sauce for serving
Lime wedges for serving
Directions
Prepare the creamy lime guacamole: In a bowl, mash the avocado with a fork until you reach your desired consistency (some prefer it smooth, others chunky). Fold in the sour cream or Greek yogurt, minced red onion, chopped cilantro, and 3 tablespoons of the fresh lime juice. Season generously with kosher salt and freshly ground pepper. Taste and adjust lime juice and seasoning as needed. Set aside.
Prepare the cabbage slaw: In a separate bowl, toss the shredded napa cabbage with the remaining 2 tablespoons of fresh lime juice and a pinch of kosher salt. Let it sit for a few minutes to soften slightly. Season to taste with more salt and pepper if desired.
Pat the snapper strips dry with paper towels. Brush both sides lightly with vegetable oil and season generously with kosher salt and freshly ground pepper.
Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook the snapper strips skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
Warm the flour tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and warm in a 350°F oven for 5 minutes.
Assemble the tacos: Place a warm tortilla on a plate and layer with one snapper strip, a generous dollop of creamy lime guacamole, a small handful of lime-dressed cabbage slaw, and a few tomato slices.
Serve immediately with hot sauce and lime wedges on the side for additional seasoning and brightness.
