2 Hass avocados—halved, pitted and peeled
1/4 Cup low-fat sour cream or Greek yogurt
1 Small jalapeño, seeded and thinly sliced
2 Tablespoons minced red onion
2 Tablespoons chopped cilantro or Parsley
5 Tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 Small head of napa cabbage, shredded (4 cups)
2 Tablespoons vegetable oil, plus more for brushing
2 Pounds thick Cod fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour or whole wheat tortillas, warmed
2 Medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving
Step 1: Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro or parsley 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.
Step 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.
Step 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.
Step 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.