Pairs perfectly with our 2022 Sauvignon Blanc
Grilled Fish Tacos
- 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
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!