Hostess With The Mostess

Grilled Fish Tacos with Cilantro and Lime Coleslaw



1 small head cabbage (about 1 ¼ pounds)

2/3 cup sour cream

3 tablespoons fresh lime juice

2 teaspoons ground cumin

1 garlic clove, pressed

½ teaspoon kosher salt

1 cup diced white onion

½ cup chopped cilantro


2 tablespoons extra-virgin olive oil

2 tablespoons minced or pureed canned chipotle chiles in adobo

1 tablespoon fresh lime juice

2 teaspoons ground cumin

1 ½ pounds red snapper fillets

Salt and pepper

12 corn tortillas

2 or 3 ripe avocados, peeled, pitted, and sliced

Picante sauce, such as Valentina


To make the coleslaw:  Quarter, core, and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic, and salt together in a large bowl.  Add the cabbage, onion, and cilantro, an stir together.  Refrigerate. (Can be prepared to this point up to 1 day ahead.

To prepare the fish:  Mix the olive oil, chipotles, lime juice, and cumin in a 13 x 9-inch baking dish.  Add the fish and turn to coat. (Can be prepared to this point up to 8 hours ahead.  Cover and refrigerate.)

Preheat the grill to medium heat.

Place the fish fillets on the grill and season with salt and pepper.  Grill the fish until just cooked through, about 3 minutes per side.  Transfer the fish to a platter.

Meanwhile, heat the tortillas over an open gas flame or on a griddle.  Wrap them in aluminum foil to keep warm.

Serve the fish, breaking it into large pieces with a serving spoon, with warm tortillas, avocados, coleslaw, and picante sauce, allowing your guests to assemble their own tacos.