Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.

Kerry Simon
Recipe by Food & Wine June 2008

Gallery

© Matthew Hranek

Recipe Summary

Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeńo, 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.

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  • 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.

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