Grilled Fish Tacos

Nettie Lopez, Central Market

(Mexican, Central Market, fish, tortillas, avocado, cabbage slaw )

Yield: 10 tacos

Ingredients

2 lb Thick red snapper fillets with skin
2 Tbsp grape seed oil, plus more for brushing
10 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Instructions

1. Cut snapper skin crosswise into ten 2-inch-wide strips ¼" deep.
2. Brush fish with oil and season with salt and pepper.
3. Grill over moderately high heat until lightly charred and cooked through, (10 min per inch of thickness).
4. Transfer fish to a platter and pull of the skin.
5. 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. Service with the hot sauce and the lime wedges.

Nettie's Tip: you can grill the fish ahead of time, then warm in a hot oven when guests arrive.