Spending Freeze ( Day 3 ) Eat in, Not out!

Fish Tacos with Creamy Lime Guacamole Sauce

• 2  Hass avocados, halved, pitted, and peeled
• 1/4 cup(s) low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 tablespoon(s) minced red onion
• 2 tablespoon(s) chopped cilantro
• 5 tablespoon(s) fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small (4 cups) head of napa cabbage, shredded
• 2 tablespoon(s) vegetable oil, plus more for brushing
• 2 pound(s) thick red snapper fillets with skin, cut crosswise into 10 2-inch-wide strips
• 10  (7-inch) flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Directions

1. Light a 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.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. 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.
4. 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.