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September 20, 2011

Fish Tocos


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


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.