GRILLED FISH TACOS WITH CILANTRO AND LIME COLESLAW

GRILLED FISH TACOS WITH CILANTRO AND LIME COLESLAW image

Categories Fruit

Yield 6 servings

Number Of Ingredients 19

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Coleslaw:
1 small head cabbage (about 1 1/4 pound)
2/3 cup sour cream
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
1/2 tsp. kosher salt
1 cup diced white onion
1/2 cup chopped fresh cilantro
Fish:
2 tbsp. extra-virgin olive oil
2 tbsp. minced or pureed canned chipotle chiles in abodo
1 tbsp. fresh lime juice
2 tsp. ground cumin
1 1/2 pounds red snapper fillets
salt and freshly ground black pepper
12 corn tortillas
2 or 3 ripe avacados, peeled, pitted and sliced
prepared picante sauce

Steps:

To make coleslaw: Quarter, core and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic and salt together ina large bowl. Add the cabbage, onion and cilantro, and stir together. refrigerate. (Can be prepared to this point up to 1 day ahead). To make fish: Mix the olive oil, chipotles,lime juice and cumin in a 13x9 inch baking dish. Add the fish and turn to coat, and allow to marinate for at least 30 minutes or up to 8 hours covered and refrigerated. Preheat the grill to medium heat . Place the fish fillets on the grill and season with salt and pepper. Grill the fish until just cooked through, about 3 minutes per side. Transfer the fish to a platter. Meanwhile, heat the tortillas over an open gas flame or on a griddle. Wrap them in foil to keep warm. Serve fish, breaking it into large pieces with a serving spoon, with warm tortillas, acvacados, coleslaw and picante sauce, allowing your guests to assemnble their own tacos.