Fish Tacos with Creamy Lime Guacamole & Cabbage Slaw

Try these tacos from the “North Bay Farmers Market Cookbook”. The dish makes 10 servings and is a quick and healthy fix for a hungry crowd. In the winter, ditch the tomatoes and substitute them for something juicy at your local farmers market. If you are feeling zesty, we recommend blood oranges for their exquisite color and flavor.


2 Haas Avocados – halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
1 small head napa cabbage, shredded (about 4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snaper fillets with skin, cut cross-wise into 10 (2-inch wide) strips
10 (7-inch) flour tortillas, warmed
2 medium-size tomatoes, thinly sliced
Hot sauce
Lime wedges

Cooking Process

Heat the grill to medium heat.

In a medium bowl, mash avocados, sour cream, jalapeno, onion, cilantro, and 3 tablespoons lime juice. Season the guacamole with salt and pepper, then press a piece of plastic wrap directly onto the surface of the guacamole; set aside.

In a large bowl, toss the cabbage with the oil and the remaining lime juice. Season with salt and pepper.

Brush the fish with the 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 on the side.

Makes 10 servings.