Flounder Tacos w/ Smokey Slaw

We have taco night almost once a week.  Everyone of course likes something different, one child always asks for steak, one chicken, one fish or shrimp, one pork...at least they like a variety right?  LOL... personally I like the shrimp best, so I will include that as well, but my little fish fan, my 5 year old, could eat his weight in fish!  

What you need...

4-5 flounder filets, washed and pat dry

ancho chili powder

1 lime

salt

olive oil

soft or hard taco shells (I use the Rudi's Gluten Free soft tortillas or the Low Card Mission ones)

Preheat oven to 425F.  Add a drizzle of olive oil to a baking dish, place fish into dish and squeeze lime over the fish.  Add a dash of ancho chili powder (see photo) and about 1/4 tsp salt over fish.  Drizzle about 1 tablespoon olive oil over fish and cover with foil.  Bake for about 15 minutes or until fish is flakey and no longer translucent in the center.  Remove filet from dish and rest on a clean plate.  Serve immediately.

Other option - this time I baked the fish; however, it's just as quick and easy to pan sear it, 2 minutes per side in 2 tablespoons butter / 2 tablespoons olive oil.  Same squeeze or lime and spices before searing!

Shrimp Variation

1.5 lbs. or shrimp, peeled & deveined

1 lime

olive oil

salt

pepper

1/4 cup cilantro, chopped

Place the shrimp in a glass bowl.  Using a jar or small bowl, add the zest & juice of 1 lime, 2 tablespoons olive oil, cilantro, 2 turn of salt and 2 turns of pepper and mix together.  Pour over the shrimp and stir to combine.  Cover a refrigerate for 15 minutes.  Preheat oven to 425F.  Turn shrimp out onto a baking sheet.  Spread into one layer.  Place in oven and roast for 10 minutes, turn halfway through cooking time.  

Smokey Slaw

1/3 head of green cabbage

1/3 head purple cabbage

1-2 carrots shaved up with a veggie peeler

OR

1 bag slaw mix (produce section, NOT the kit with sauce, just the cabbage/carrot mix)

1-2 tablespoons chipotle in adobo, chopped with sauce

1.5 tablespoons honey

2 tablespoons olive oil mayo

1/3 cup red wine vinegar

1/4 cup greek yogurt (I was out of Greek yogurt on this particular day so I subbed coconut milk)

Add all wet ingredients to a small bowl or jar, mix them together and add to the cabbage mixture.  Stir well to combine.  Slaw is best when it chills for a couple hours ahead!!!

Serve with...

shredded cheese

chopped red bell peppers

salsa

chipotle in adobo mixed with greek yogurt makes a fabulous spicy "aioli"

cilantro

cucumbers, chopped

Guacamole
Pico de Gallo

We like to lay out all of our toppings and let the kids go down the line choosing what they want like a salad bar...usually gets them to add more items to their tacos.  For them, we roll them up tight and slice them in half, like little roll-ups.

I used 1 tablespoon of coconut milk in my slaw this time to add a little creamy island flavor.

I keep the chipotle in adobo frozen, so I use a tiny dish to thaw that, then add it to the slaw.  Many times I make the slaw, serve the kids, then add the adobo for us!

Done...serve warm!