Serves 4
40 min
Baja Fish Taco Plate
Recipe GLPR9f9d003bf17f1b
Golden-fried flounder fillets served over tangy lime-cilantro slaw, topped with crispy baked tortilla strips, fresh avocado, and bright pico de gallo. A light yet satisfying Mexican-inspired dish that brings the flavors of coastal Baja to your table.
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Ingredients
4 small corn tortillas, sliced into thin strips
1 teaspoon vegetable oil (for tortilla coating)
1 teaspoon taco seasoning (for tortilla coating)
3 tablespoons vegetable oil (for dressing and cooking)
Vegetable oil for frying the fish (about 1/2 inch deep)
1 1-ounce packet taco seasoning (approximately 8 teaspoons total)
1 lime
1/4 cup sour cream (plus additional for serving)
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour
4 skinless flounder fillets (about 1 1/4 pounds)
1 14-ounce bag shredded coleslaw mix
1 avocado, thinly sliced
1 cup fresh cilantro, torn
Pico de gallo, for serving
Directions
Preheat your oven to 350°F. In a bowl, toss the corn tortilla strips with 1 teaspoon of vegetable oil and 1 teaspoon of the taco seasoning until evenly coated. Spread them in a single layer on a rimmed baking sheet and bake for about 10 minutes until they become golden and crispy. Set aside.
Cut the lime in half. Squeeze the juice from one half into a large bowl. Whisk the lime juice together with the sour cream, 3 tablespoons of vegetable oil, 1 teaspoon of taco seasoning, and 1/2 teaspoon each of salt and pepper until well combined. Slice the remaining lime half into wedges for serving.
Pour the all-purpose flour into a large, shallow dish or plate. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Rub the flounder fillets all over with the remaining 6 teaspoons of taco seasoning and season generously with salt and pepper. Working with one fillet at a time, dredge each piece in the flour to coat both sides, shaking off any excess. Carefully place the coated fillets into the hot oil and fry for 2 to 3 minutes per side until the exterior is golden brown and the fish is opaque and cooked through (the thickest part should flake easily). Transfer the cooked fillets to a paper towel-lined rack set on a baking sheet to drain.
Add the shredded coleslaw mix to the sour cream dressing and toss thoroughly until all the vegetables are well coated. Divide the dressed slaw equally among four serving plates. Top each portion with a fried flounder fillet and sprinkle with the crispy tortilla strips. Garnish with sliced avocado and torn fresh cilantro. Serve with the lime wedges, pico de gallo, and additional sour cream on the side.
