Baja Fish Taco Plate Recipe

• Difficulty: Easy
• Servings: 4
• Nutrition Per Serving: 530 Calories, 27g Total Fat, 4g Saturated Fat, 64mg Cholesterol, 1151mg Sodium, 52g Carbohydrates, 10g Dietary Fiber, 5g Sugar, 23g Protein
• Preparation Time: 40 minutes
• Active Cooking Time: 40 minutes

Transform a humble taco seasoning packet into a flavor powerhouse for this crispy, zesty fish taco bowl that'll have everyone racing to the table! Skip the ordinarysprinkle it on tender flounder, whisk it into a creamy dressing, and toss it with crunchy tortilla strips for triple the excitement in every bite.

• 4 small corn tortillas, cut into thin strips
• 3 tablespoons plus 1 teaspoon vegetable oil, plus extra for frying
• 1 ounce taco seasoning packet (approximately 8 teaspoons)
• 1 lime, halved
• 1/4 cup sour cream, plus extra for serving
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 4 flounder fillets without skin (about 1 1/4 pounds)
• 1 14-ounce bag of shredded coleslaw mix
• 1 avocado, thinly sliced
• 1 cup fresh cilantro, torn
• Pico de gallo, to serve

Instructions:

1. Preheat your oven to 350F. Toss tortilla strips with 1 teaspoon vegetable oil and 1 teaspoon taco seasoning until evenly coated. Spread in a single layer on a rimmed baking tray and bake until irresistibly crispy, about 10 minutes.
2. In a large bowl, squeeze juice from half the lime and whisk in sour cream, remaining 3 tablespoons vegetable oil, 1 teaspoon taco seasoning, and 1/2 teaspoon each salt and pepper. Cut the other lime half into wedges for serving.
3. Place flour in a shallow dish. Heat 1/2 inch vegetable oil in a skillet over medium-high. Rub fish fillets with remaining 6 teaspoons taco seasoning, season with salt and pepper, dredge in flour, and fry in batches until golden and flaky, 2-3 minutes per side. Drain on a rack over a baking sheet.
4. Toss coleslaw mix into the dressing until coated. Divide slaw on plates, top with fish, then pile on crunchy tortilla strips, avocado, cilantro, pico de gallo, lime wedges, and extra sour cream. Dive in and savor the crunch!

Photograph by Andrew Purcell