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Whole Red Snapper Tacos with Guacamole and Cabbage Slaw

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Ingredients

2 whole red snapper scaled and gutted
2 avocados pitted and peeled
1/4 cup sour cream
1 small jalapeño pepper seeded and thinly sliced
2 tbsp chopped cilantro
5 tbsp fresh lime juice
salt and pepper to taste
4 cups shredded cabbage
2 tbsp vegetable oil
flour tortillas 7 inch, warmed
2 medium tomatoes thinly sliced
hot sauce
lime wedges

Instructions

Preheat the grill to medium high heat. 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.
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 on both sides and cooked through. 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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