Grilled-Fish Tacos

Name: Grilled-Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 larges ripe avocados—peeled, pitted and coarsely chopped; 237 milliliters cilantro leaves; 36 6-inchs 6-inch corn tortillas; 4 garlic cloves, minced; 828 milliliters pound green cabbage, shredded; 12 servings Lime wedges and hot sauce, for serving; 2 Tbsps fresh lime juice; 2 Tbsps mayonnaise; 3 Tbsps extra-virgin olive oil; 12 servings Freshly ground pepper; 2 Tbsps plain yogurt; 828 milliliters pound red cabbage, shredded; 59 milliliters minced red onion; 12 servings Salt; 3 serrano chiles, seeded and minced; 118 milliliters sour cream; 1 teaspoons sweet paprika; 1 kilograms red snapper or tilapia fillets, skinned

You can never have too many main course recipes, so give Grilled-Fish Tacos a try. This recipe serves 12. One portion of this dish contains around 29g of protein, 16g of fat, and a total of 417 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mexican food. It is a good option if you're following a gluten free and pescatarian diet. If you have pepper, cilantro leaves, paprika, and a few other ingredients on hand, you can make it. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper.

Ingredients you will need

Olive Oil

Paprika

Garlic

Pepper

Equipment you will use

Bowl

Put the snapper fillets in a large glass dish and rub with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Ingredients you will need

Snapper Fillets

Dry Seasoning Rub

In a large bowl, toss the green and red cabbage with the red onion. In a small bowl, mix the yogurt and mayonnaise.

Ingredients you will need

Red Cabbage

Mayonnaise

Red Onion

Yogurt

Equipment you will use

Bowl

Pour over the cabbage, season with salt and pepper and toss. Cover the coleslaw and refrigerate.

Ingredients you will need

Salt And Pepper

Cabbage

In a food processor, puree the avocados with the lime juice. Blend in the sour cream. Scrape the avocado cream into a bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Sour Cream

Avocado

Cream

Equipment you will use

Food Processor

Bowl

Light a grill. Season the snapper fillets with salt and pepper. Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through.

Ingredients you will need

Salt And Pepper

Snapper Fillets

Fish

Equipment you will use

Grill

Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil. Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes.

Ingredients you will need

Wrap

Fish

Equipment you will use

Grill

Aluminum Foil

To assemble each taco, spread a dollop of avocado cream on a tortilla. Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves. Pass the lime wedges, hot sauce and remaining coleslaw at the table.

Ingredients you will need

Fresh Cilantro

Lime Wedge

Hot Sauce

Tortilla

Avocado

Spread

Cream

Fish

Equipment

Ingredients

Servings:

2larges

ripe avocados—peeled, pitted and coarsely chopped 237milliliters

cilantro leaves 366-inchs

6-inch corn tortillas 4

garlic cloves, minced 828milliliters

pound green cabbage, shredded 12servings

Lime wedges and hot sauce, for serving 2Tbsps

fresh lime juice 2Tbsps

mayonnaise 3Tbsps

extra-virgin olive oil 12servings

Freshly ground pepper 2Tbsps

plain yogurt 828milliliters

pound red cabbage, shredded 59milliliters

minced red onion 12servings

Salt 3

serrano chiles, seeded and minced 118milliliters

sour cream 1teaspoons

sweet paprika 1kilograms

red snapper or tilapia fillets, skinned

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.