Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.
Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more. 2 Hass avocados — halved, pitted, and peeled Serves 10.
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
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (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
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving
2 Hass avocados — halved, pitted, and peeled