Fish Tacos So Good You'll Kick Carne Asada to the Curb

.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.

INGREDIENTS

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

Hot sauce

lime wedges

DIRECTIONS

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.