Um, so, hello my name is Craig. I work at the . . . at the 'Round the World in 80 Plates. So, my manager asked if maybe I could talk about the tacos. I guess what I would say is: yeah, I make the tacos. Right there in the back, in the kitchen. At the taco station by the security monitors. And, I guess people like them, so. That's good. They call them the "crazy" tacos. But I don't know what makes them so crazy. They seem pretty normal to me. Anyways, please enjoy your tacos. If you don't like tacos, the restaurant has other things. Like the Slamburger. Everything else on the menu is . . . sort of . . . complicated . . . so that's what I would go ahead and recommend to you. Slamburger. With a normal kind of bun.
Recipe courtesy of Carrie Brownstein, Jonathan Krisel, and Fred Armisen
Print
Craig's Crazy Guac Tacs
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 ounces red or green cabbage, finely shredded (about 6 packed cups)
  • 3 tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper
  • 4 small scallions
  • 1 pound red snapper fillets, pin bones removed
  • Extra-virgin olive oil, for brushing
  • 2 ripe Hass avocados, mashed
  • 1/4 cup chopped fresh cilantro, plus whole leaves for garnish
  • 12 corn tortillas, warmed
  • Sliced pickled jalapenos, sliced radishes, and sour cream, for garnish

Directions

In a medium bowl, combine the cabbage with 1 tablespoon of lime juice and a generous pinch of salt and pepper. Using your hands, squeeze and massage the cabbage until just wilted. Light a grill and oil the grates. Brush the scallions and fish with oil and season with salt and pepper to taste. Grill over high heat, turning once, until the scallions are charred and the fish is cooked through, about 6 minutes. 

Chop the scallions and add them to a medium bowl along with the avocado, chopped cilantro, and the remaining 2 tablespoons of lime juice and stir to combine. Season with salt. 

Serve the fish, cabbage, and guac in the warm tortillas, garnished with the jalapenos, radishes, sour cream, and cilantro leaves.

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