Pairs perfectly with our 2022 Sauvignon Blanc

Grilled Fish Tacos

Serves 12

Ingredients

• 3 tablespoons of extra-virgin olive oil
• 4 cloves of garlic, minced
• 3 serrano chiles, seeded and minced
• 1 teaspoon sweet paprika
• Freshly ground black pepper
• Eight 6-ounce red snapper fillets, skinned
• 1 lb. red cabbage, shredded
• 1 lb. green cabbage, shredded
• ¼ cup red onion, minced
• 2 tablespoons Mexican crema, plain yogurt, or sour cream
• Kosher salt
• 2 large ripe avocados, peeled, pitted, and coarsely chopped
• ½ cup sour cream
• 3 dozen 6 inch corn tortillas
• 1 cup cilantro leaves
• Lime wedges and hot sauce, for serving

Preparation

In a bowl, combine the olive oil, garlic, chiles, and paprika with 1 teaspoon of black pepper.

Put the snapper fillets in the bowl and rub with the marinade.  Cover and refrigerate for at least 30 minutes, or up to 4 hours.

In another large bowl, mix the green and red cabbage with the red onion.

In a small bowl, mix the yogurt and mayonnaise.  Pour over the cabbage and season with salt and pepper and toss.

Cover the cole slaw with plastic wrap and refrigerate.

In a food processor, puree the avocados with the lime juice.  Blend in the sour cream.  Scrape the avocado cream into a bowl and season with salt and pepper to taste.

Light a grill.  Season the snapper fillets with salt and pepper and grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through.  Transfer the fish to a platter, break the fish into large chunks, and cover loosely with foil.

Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through (about 5 minutes).

To assemble each taco, spread a dollop of avocado cream on a tortilla.  Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves.

Squeeze some lime and hit it with some hot sauce of your choice.  We like Tapatio in this application. Enjoy!