Flounder Tacos

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.

- 1/8 red cabbage - 1/4 red onion - Dressing (1T sour cream, 1T lime juice, salt) - 1 flounder - 1 tortilla - 2t lime juice - Celery leaves

1. Shred the red cabbage with a mandoline and slice the red onion into long strips. 2. In a mixing bowl, combine the red cabbage and onion from step 1 with 1T sour cream, 1T lime juice, and salt. 3. Pan-sear the prepped flounder in oil. 4. Grill the tortilla directly over the flame. 5. 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.