Fish Tocos

Ingredients:

Avocados 2 halved, pitted and peeled

Sour cream ¼ cup

Jalapeno 1 small seeded

Red onion minced 2 tablespoons

Cilantro 2 tablespoons chopped

Fresh lime juice 4 tablespoons

Salt to taste

Pepper to taste

Cabbage 1 small shredded

Vegetable oil 3 tablespoons

Red snapper fillets with skin 2 pounds strips cutting

Tomatoes 2 thinly sliced

Hot sauce and lime wedges for serving

Direction:

Lightly grilled the avocados. In a bowl mash avocados, sour cream, jalapeno, onion, cilantro and 3 tablespoons lime juice. Season with salt and pepper. Wrap the bowl with plastic sheet.

In another bowl toss the cabbages with 2 tablespoons of oil and lime juice. Season with salt and pepper. Brush the fish with and sprinkle salt n pepper. Grill the snapper over moderately high heat until charred and cooked. Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of avocado mixture on a tortilla. Top with a piece of fish, few tomato slices, and a large spoonful of the cabbage slaw. Serve with hot sauce and lime wedges.