Wonderful things happen when fresh blueberries and lemon desserts like lemon meringue pie and lemon bars mix together.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 6 tacos |
Ingredients
- 2 teaspoons garlic powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon brown sugar
- salt and ground black pepper to taste
- 3 (4 ounce) fillets flounder
- 1 tablespoon olive oil, or as needed
- 6 (6 inch) corn tortillas
- ½ (8 ounce) package coleslaw mix
- ½ cup chopped cilantro
- 2 medium limes, juiced
- salt and ground black pepper to taste
- 1 large avocado, diced
- ½ cup chopped cilantro
- ¼ cup water
- 2 medium limes, juiced
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- salt and ground black pepper to taste
- ½ tablespoon chopped pickled jalapeno peppers
Instructions
- Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
- Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
- Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
- Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
- Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
- Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 14 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 324 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This was wonderful! We used rockfish (no bones, wild-caught in PNW). I added 2 T. Crema and 1 T. mayo to the slaw. Maybe could use some sliced red or white onion. We used sharp white cheddar to the tacos and it provided a nice bite. We cooked the raw Tortilla Land Street tacos for the shells. I have been looking for a great fish taco recipe and this is it!