Chef Dwight Smith shows how to level things up with fresh guacamole and quick-pickled cabbage.
Fish tacos have always been a favourite of mine, and while they make a great lunch or dinner any time of year, I like them best in the summer months in Toronto. On top of being super delicious, they’re also generally quite easy to make and — between the type of tortilla you choose and how you cook your fish — there are so many different variations to try.
Place the cabbage in a large stainless steel bowl and carefully pour the hot liquid over top. Cover the bowl tightly with plastic wrap and let sit at room temperature for at least 1 hour, then transfer to the fridge to chill. While the cabbage is chilling, prepare the other toppings. To make the guacamole, cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the pulp into a medium-sized bowl or molcajete. Add lime juice and mash to your desired consistency. Add the jalapeno, onion, salt and pepper, and mix to combine. Taste, adjusting seasoning if needed. Add the cilantro, and give it a final mix to ensure everything is evenly incorporated.
Once the cabbage is fully cooled, you can start prepping the fish. Place the snapper on a cutting board and cover with all-purpose seasoning and pepper. Toss by hand until the fish is evenly coated.Line a tray or large plate with paper towel. Set a medium pot over medium-high heat and fill with oil until the pot is about two-thirds full. Heat the oil to 350 F.
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