INGREDIENTS
2 avocados
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño pepper
2 TBSP minced red onion
2 TBSP chopped cilantro
5 TBSP fresh lime juice
Kosher salt and freshly ground pepper
1 small head of cabbage
2 TBSP vegetable oil
2 lb. mahi-mahi fillets
10 flour tortillas
2 medium tomatoes
Hot sauce
Lime wedges
DIRECTIONS
Light a grill.
In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro, and 3 TBSP of the lime juice.
Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto 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 and 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.
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.
