Fish Tacos With Creamy Lime Guacamole

Since it is Cinco De Mayo on Saturday I thought it was only appropriate to share a Mexican themed recipe today!  We made these tacos last week and they were delicious.  But lets be honest I love any fish tacos!  We baked our fish in the oven instead of grilling and it turned out flaky and perfect.  I used Cod for our tacos but you could easily substitute Mahi, Tialapa or any white fish that is in season that your grocery store has.  We served ours with a side of black beans and rice. Add some some ritas and tequila and you have yourself a sweet Mexican fiesta!  Btw sorry for the lack of pictures.  By the time our tacos were done it was pushing 9:00 and I was too darn hungry to stop and take photos before I demolished my tacos!

FISH TACOS WITH CREAMY LIME GUACAMOLE AND CABBAGE SLAW

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 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

1.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.

2.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.

3.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.

4.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.

Original Recipe and Photo from FOOD AND WINE