#1189
FRI, SEP 13, 2024
Flounder Tacos
Notes
20240913 #breakfastdiary 1178, 23°C/cloudy, 20min/exercise(M)
Fish tacos usually call for carefully battered and fried white fish, but with limited time, I substitute store-bought fish instead.
You'll need store-bought flounder (honestly, mackerel, Spanish mackerel, any fish works), cabbage, onion, and sour cream. Yogurt works fine in place of sour cream too.
Shred the cabbage with a mandoline, slice 1/4 red onion, put them in a mixing bowl with 1 part sour cream, 1 part lime juice, and a pinch of salt - the color is overwhelming.
Pan-sear the prepped store-bought flounder in oil on both sides.
Grill the tortilla directly over the flame - I meant for it to taste smoky, but it might just taste burnt.
On a plate, arrange the charred tortilla, red cabbage, and flounder, add a little lime juice, and since I had no cilantro - minced celery leaves instead.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Shred the red cabbage with a mandoline and slice the red onion into long strips.
- 02
In a mixing bowl, combine the red cabbage and onion from step 1 with 1T sour cream, 1T lime juice, and salt.
- 03
Pan-sear the prepped flounder in oil.
- 04
Grill the tortilla directly over the flame.
- 05
On a plate, arrange the tortilla from step 4, the red cabbage salad from step 2, and the flounder from step 3, then top with 2t lime juice and celery leaves.
