INGREDIENTS
Ingredients:
Jalapeño avocado crema: 1 medium to large avocado, ripe
½ cup greek yogurt, plain
1 jalapeño, quartered, seed removed for less spice
½ tsp kosher salt
¼ tsp fresh blacked pepper
2 tbsp lime juice, fresh
1 lime ¼ cup cilantro, fresh
Blackened flounder: 4 large flounder filets about 10-12 oz fresh flounder
¾ tsp garlic powder
¾ tsp kosher salt
¾ tsp paprika
½ tsp cumin
½ tsp chili powder
½ tsp onion powder
¼ tsp fresh black pepper
¼-½ tsp cayenne depending on spice level Olive oil
Flounder tacos: Blackened flounder, see above Jalapeño avocado crema see above 6-8 corn tortillas
Lime slices Red cabbage, shredded
Extra toppings: jalapenos, cilantro, hot sauce
DIRECTIONS
*Makes 6 tacos
Directions: Prepare the avocado crema:
Using a food processor or blender, add in all the ingredients listed for the jalapeno avocado crema. Blend together until smooth and creamy. Pour into a small bowl for serving and cover with plastic wrap. Set in fridge until ready to serve. Make the blackened flounder: Heat a cast iron or large skillet over high heat. Meanwhile, rinse your flounder and pat it dry with paper towels. Mix all the seasonings in a small bowl. Sprinkle the seasonings heavily over all the flounder. Flip the fish over and repeat on the other side, ensuring all fish is covered with the seasoning. Add olive oil to the hot pan. Add the flounder and cook until crispy and blackened on the first side, about 2-3 minutes. Flip over and repeat for another 2-3 minutes. Remove the flounder from the pan and place on a plate. Allow to sit for 5-10 minutes to rest. Serve your tacos: When ready to serve, heat your tortillas and place flounder in the tortillas to make tacos. The flounder should flake apart easily, making it easy to place appropriate ratios in each tortilla. Add the avocado crema and desired toppings.
