Grilled Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 243.4
  • Total Fat: 11.6 g
  • Cholesterol: 23.3 mg
  • Sodium: 493.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 9.8 g
  • Protein: 16.8 g

View full nutritional breakdown of Grilled Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw calories by ingredient
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Submitted by: BADGER97


Number of Servings: 10

Ingredients

    2 Hass avocados, halved, pitted and peeled
    1/4 cup low-fat sour cream or Greek yogurt
    1 small jalapeno, seeded and thinly sliced
    2 tbsp minced red onion
    2 tbsp chopped cilantro
    5 tbsp fresh lime juice
    Kosher salt and freshly ground pepper
    4 cups (1 small head) of napa cabbage, shredded
    2 tbsp vegetable oil, plus more for brushing
    2 pounds think red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
    10 7-inch low-carb flour tortillas, warmed
    2 medium tomatoes, thinly sliced

Directions

For guacamole:

In a medium bowl, mash the avocados, sour cream, jalapeno, red onion, cilantro and 3 tbsp 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.

For the cabbage slaw:

In a large bowl, toss the cabbage with the 2 tbsp of vegetable oil and the remaining 2 tbsp of lime juice. Season with salt and pepper.

For the fish:

Light a grill. 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.

Assembly:

Spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of cabbage slaw. Serve with hot sauce and lime wedges if desired.

Number of Servings: 10

Recipe submitted by SparkPeople user BADGER97.





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TAGS:  Fish | Dinner | Fish Dinner |

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