.Fish tacos are a staple among California surfers but are regularly beer-battered and fried. Kerry Simon’s more healthy, grilled model enriches the guacamole with low-fat sour cream.
2 Hass avocados
1/4 c. low-fat sour cream or Greek yogurt
1 small jalapeño
2 tbsp. minced red onion
2 tbsp. Chopped cilantro
5 tbsp. fresh lime juice
kosher salt and freshly ground pepper
1 small head of napa cabbage
2 tbsp. vegetable oil
2 lb. thick red snapper fillets with skin
10 flour tortillas
2 medium tomatoes
- 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.