Whole Red Snapper Tacos with Guacamole and Cabbage Slaw


  • 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


  • 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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