How To Make Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Bursting with flavor and color, these fish tacos with cabbage slaw and avocado is an easy recipe to introduce some tex-mex cuisine to your dinner table.
Serves:
Ingredients
- 2Hass avocados
- ¼cuplow-fat sour cream,or Greek yogurt
- 1smalljalapeño
- 2tbspred onion,minced
- 2tbspcilantro,chopped
- 5tbspfresh lime juice
- kosher salt and freshly ground pepper
- 1smallhead of napa cabbage
- 2tbspvegetable oil
- 2lbsthick red snapper fillets with skin
- 10flour tortillas
- 2mediumtomatoes
- hot sauce
- lime wedges
Instructions
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In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
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Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
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In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down.
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Cook until opaque and cooked through, which will be about 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
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Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
Nutrition
- Calories: 356.16kcal
- Fat: 14.67g
- Saturated Fat: 2.44g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.31g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 32.66g
- Fiber: 5.35g
- Sugar: 3.38g
- Protein: 25.12g
- Cholesterol: 35.58mg
- Sodium: 688.99mg
- Calcium: 199.06mg
- Potassium: 903.57mg
- Iron: 2.74mg
- Vitamin A: 191.31µg
- Vitamin C: 43.44mg
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