Red Snapper Tacos with Slaw and Guacamole

Tacos are delicious, always. 

At the restaurant I work at I get a great price for tuna tacos and they are the best thing ever. I'm quite certain that is what has stemmed by recent addiction for tacos. I've had tacos 3 times in the past week.. 

This taco recipe is light, refreshing, and will not leave you bloated. It's dairy free and can simply be made gluten free by using a corn tortilla or made paleo by omitting the corn and using a paleo coconut wrap. 
Am I right?

Red Snapper Tacos with Slaw and Guacamole


6 C red or green cabbage, finely shredded
2 C brussels sprouts, finely shredded
1 corn on the cob, corn cut off
1/2 C fresh cilantro, chopped
1 1/2 limes
2 avocados
2 cloves of garlic, minced and divided
1 field tomato, seeds removed and chopped
2 tbsp coconut oil
1lb red snapper filets
1 small red onion, cut in half and sliced thin
6 corn or flour tortillas
Mineral salt and pepper to taste


For the slaw:
In a large bowl (I mean really large bowl) toss together cabbage, brussels, corn, and cilantro. Add juice of 1 lime and a generous pinch of salt and pepper. Using your hands, squeeze together and massive the cabbage until slightly wilted.

For the guacamole:
Take the two avocados and mashed them in a small bowl. Add tomato, 1 clove of minced garlic, a pinch of salt and pepper, and juice from 1/2 lime. Stir together well.
(can add 1 tbsp minced jalapeños if you want a little kick in the ass)

Heat oven to 400°

For the red snapper:
Add coconut oil to frying pan and heat over medium. When pan is heated and oil has melted, add red snapper, the remaining minced garlic, and onions. Cover, and flip after approx 5 mins (or when the bottom of the fish has gone white). The fish is cooked when it's flakey. Tear fish into bite size pieces with fork.

Put tortilla in oven and heat up until slightly browned (approx 2 mins)

Add the slaw, red snapper and guacamole on lightly toasted tortillas and enjoy!


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