Harney Lane's Winery Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Harney Lane Fish Tacos

Grilled snapper tacos Baja-style means crunchy cabbage and creamy dressing enhance the fish. The addition of avocado to the sauce adds extra flavor.

Cook Time: 30 minutes

Pair With: Harney Lane Winery Albariño

Source: Recipe and photo courtesy of Lodi Winegrape Commission

INGREDIENTS

2 Hass avocados, halved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño chile, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, in two parts
Kosher salt and freshly ground pepper, to taste
1 small head of Napa cabbage, shredded (4 cups)
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
2 tablespoons vegetable oil, plus more for brushing
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

DIRECTIONS

Fire up your grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole. In a large bowl, toss the cabbage with 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Recipe Courtesy Of

Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.