INGREDIENTS
Tacos:
1 ½ pounds flounder fillets
1 ½ teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
12 tortillas
Slaw:
1/2 small red cabbage
1/2 small green cabbage
1/2 medium sized onion chopped
1/2 cup cilantro
Juice of 1 lime
Avocado Cilantro Sauce:
1/2 cup plain greek yogurt
1 ripe avocado pitted and skinned
1/4 cup cilantro
Juice of 1 lime
1 small jalapeno seeded and diced
Salt to taste
DIRECTIONS
In a small bowl combine the seasonings for the flounder. Sprinkle the mixture over both sides of the fish, rubbing the spices in on each side.
Combine all the ingredients for the slaw, cover and place in the fridge.
Combine all the ingredients for the avocado cilantro sauce in a food processor. Blend until creamy. Pour into a bowl, cover, and place in the fridge.
In a large non-stick pan, heat 2 tablespoon vegetable oil over medium high heat.
Once the oil is heated, cook the flounder in batches until it’s all cooked. Each piece should cook for no more than 5 minutes per side.
Put together your fish tacos by placing assembling as follows: tortilla, fish, slaw, sauce.
