INGREDIENTS
2 avocados-halved, pitted and peeled
1/4 cup sour cream or Greek yogurt
1 small jalapeno, seeded, sliced thin
2 TBSP. minced red onion
2 TBSP. chopped cilantro
5 TBSP. fresh lime juice
Kosher salt and ground pepper, to taste
1 small head napa cabbage (Chinese cabbage), shredded
3 TBSP. vegetable oil
2 lbs. striper fillets with skin, cut crosswise into 10 strips, 2-inches wide
10 flour tortillas
2 medium tomatoes, sliced thin
Hot sauce, for serving
Lime wedges, for serving
DIRECTIONS
Light grill.
In a medium bowl, mash the avocados, sour cream, jalapeno, red onion, cilantro and 3 TBSP. of lime juice.
Season the guacamole with salt and pepper and press a piece of plastic wrap directly on to the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 TBSP. of vegetable oil and the remaining 2 TBSP. of lime juice.
Season with salt and pepper.
Brush the fish with oil; season with salt and pepper.
Grill over moderately high heat until lightly charred and cooked through, about 10 minutes.
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 fish, a few tomato slices and a large spoonful of the cabbage slaw.
Serve with hot sauce and lime wedges.
Serves 4.
