Fish tacos

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 4 garlic cloves, minced
3. 3 serrano chiles, seeded and minced
4. 3/4 teaspoon sweet paprika
5. Freshly ground pepper
6. Eight 6-ounce red snapper or tilapia fillets, skinned
7. 1 pound green cabbage, shredded (3 1/2 cups)
8. 1 pound red cabbage, shredded (3 1/2 cups)
9. 1/4 cup minced red onion
10. 2 tablespoons plain yogurt
11. 2 tablespoons mayonnaise
12. Salt
13. 2 large ripe avocados--peeled, pitted and coarsely chopped
14. 2 tablespoons fresh lime juice
15. 1/2 cup sour cream
16. 3 dozen 6-inch corn tortillas
17. 1 cup cilantro leaves
18. Lime wedges and hot sauce, for serving

Directions

1. In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper. 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.
2. In a large bowl, toss the green and red cabbage with the red onion. In a small bowl, mix the yogurt and mayonnaise. Pour over the cabbage, season with salt and pepper and toss. Cover the coleslaw and refrigerate.
3. 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.
4. 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. 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.
5. 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.


Make Ahead

The coleslaw and the avocado cream can be refrigerated separately overnight.

have you ever made these fish tacoes?

have you ever made these fish tacoes?

Yes my wife has, its for like 12 ppl though so just make if for how many ppl you are cooking for, I used crappie though, very good

damn u never invited me

Ingredients

1. 2 tablespoons vegetable oil
2. 1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish or cod, cut lengthwise into 1-inch strips
3. 1 small onion, finely chopped
4. 2 garlic cloves, minced
5. Salt and freshly ground pepper
6. 2 tablespoons unsalted butter
7. 12 corn tortillas
8. Mild salsa, lime wedges, shredded lettuce and diced avocado, tomato and onion, for serving

Directions

1. In a large nonreactive skillet, warm the oil over moderately high heat. Add the fish and cook until whitened but still opaque in the center, about 2 minutes per side. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until the onion is wilted and the fish breaks into large flakes. Season with salt and pepper and set aside.
2. In a medium skillet, melt 1/2 teaspoon of the butter over moderately high heat. Add 1 tortilla and flip it to coat with butter. Cook the tortilla until blistered and lightly toasted, 1 minute per side. Repeat with the remaining butter and tortillas; wrap the tortillas in foil to keep warm.
3. Gently reheat the fish mixture and transfer it to a serving dish. Put all the accompaniments in small bowls and let guests assemble their own tacos.


Serve With

Yellow rice with black beans and Mexican beer with lime wedges.

i had fish tacos at longjohn silvers yesterday they were damn good probably because they were free

how the hell did you get free ones?

i think it was the first day of the tacos just a promotional thing i guess we were in tulsa trading out semi trucks,my boss doesnt miss a free meal especially at lg silvers