Fish Tacos with Creamy Lime Guacamole

When I opened the Food and Wine email this morning, I was greeted with 7 fish taco recipes and I thought, why not?  I love Mexican food, but we don't eat it often because it's really not all that healthy.  Taco salad used to be a favorite, but seems like once you start dipping those tortilla chips into the salsa, you don't stop until the bag is empty!  But, fish tacos made with grilled fresh fish on corn tortillas is healthy and you're getting some fiber (from the tortillas), the servings are small (you can't stuff all that much into a dinky corn tortilla), but more importantly it's a delicious and satisfying meal.  Add some black beans (more fiber) as a side, slice some market fresh tomatoes and dinner is on!  This recipe is from the 6/2008 edition of Food and Wine and I have reduced the portions to prepare for 2.

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw, serves 2, Total time:  45 mins

1 avocado, halved, pitted and peeled
1-2 tbsp Greek yogurt
1/2 small jalapeno, seeded and finely chopped
1 tbsp minced red onion
1 tbsp chopped cilantro
3 tbsp fresh lime juice
Kosher salt and freshly ground pepper
1 cup cabbage (preferably napa)
3 tsp vegetable oil, plus more for brushing
1/2 # red snapper fillet, cut crosswise into 2-inch wide strips
Corn tortillas, warmed
1 medium tomato, diced
Hot sauce, for serving
Lime wedges, for serving

Prepare the grill.  In a medium bowl, mash the avocado, yogurt, jalapeno, red onion, cilantro and 1.5 tbsp of the lime juice.  Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface.

In a bowl, toss the cabbage with the vegetable oil and the remaining 1.5 tbsp 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 8 minutes for a thicker fish, but less for a thinner fish (mine was thin).  Transfer the fish to a platter.

To assemble each taco, spread a dollop of guacamole on a tortilla.  Top with a piece of fish, a sprinkle of chopped tomato and a large spoonful of the cabbage slaw.  Serve with hot sauce and lime wedges.


Black Beans, serves 2, Total time:  20 minutes

1 can black beans, drained and rinsed
1/2 jalapeno, diced
1 tbsp red onion, diced
1 tsp cumin
Kosher salt and pepper
1 tbsp olive oil
2 tbsp water
Crumbled feta cheese
Squeeze of lime

Saute the jalapeno and onion in the olive oil until tender.  Add the black beans, cumin and water and simmer until flavors are blended, adding more water if necessary.  Season with salt and pepper to taste.  Ideally the beans should be moist, not wet and not dry. Serve warm and sprinkled with feta cheese and a squeeze of lime juice.

Bottom Line:  I saved a little time by purchasing some shredded cabbage from the salad bar, since it hardly makes sense to buy a whole head of napa cabbage for the two of us.  You could also purchase your guacamole instead of making it and add some yogurt or sour cream to make it creamier if you wish, but this guacamole is killer....Our fish was about 3/4 of an inch thick and took about 3 mins a side.  I don't think you would want it much thicker if you are using corn tortillas as fat fish will take up all the room in your tortilla!  The flavors were symphonic!