This marinade is wonderful; it coats the grilled chicken tenders and has a wonderful flavor. I frequently grill extra food so I have leftovers that are great for salads and sandwiches.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (4 ounce) fillet flounder
- ¼ cup cubed fresh mango
- ¼ cup cubed fresh pineapple
- 2 tablespoons diced red onion
- 2 tablespoons diced yellow bell pepper
- 1 teaspoon apple cider vinegar
- 1 teaspoon chili-lime seasoning (such as Tajin®)
- 1 tablespoon Greek yogurt
- 1 teaspoon lime juice
- ¼ teaspoon hot sauce
- cooking spray
- 1 cup hot cooked rice
- 1 tablespoon sliced green onion
Instructions
- Mix paprika, salt, and pepper together in a small bowl. Rub spice mix onto flounder.
- Mix mango, pineapple, red onion, bell pepper, vinegar, and chili-lime seasoning in a bowl until combined. Mix yogurt, lime juice, and hot sauce together in another bowl.
- Spray a pan with cooking spray and heat over medium-high heat. Place flounder in the pan and cook, without turning, until blackened, about 4 minutes. Flip, and cook until the other side is blackened, about 3 more minutes.
- Place flounder on top of hot rice. Top with mango slaw and drizzle lime crema sauce over top. Garnish with green onion.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 2862 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |