Hello all! It’s been busy. Work’s starting to pick up, and with the summer comes all of its extracurricular activities (not that I’m complaining). This past weekend, for example, was jam-packed. Saturday, Tom and I went to Hershey Park with his parents for a picnic, which was fun (though the lines and our late start meant we didn’t do much ride-riding). On Sunday, we took a ride up to Mount Gretna to visit the Jigger Shop and hike a bit, which was a perfect way to spend a beautiful sunny Sunday.
With it being as busy as it is, I thought I’d share a super simple recipe that I recently made that Tom fell in love with. It’s perfect for summer and is a tasty way to jazz up a weeknight.
I always try to have some frozen flounder fillets on hand for nights when I want a simple, healthy and fast meal. The other night, I didn’t want the usual broiled fish and veggies, so I instead created these amazing, easy fish tacos. From the first fish hitting the pan to the time they were plated, it took me all of 15 minutes.
For enough tacos for 2, you’ll need:
- 3-4 frozen flounder (or other white fish) fillets
- 4-8 corn tortillas
- A bag of coleslaw mix
- Bolthouse Farms avocado cilantro dressing
- Blackened seasoning (I just buy the pre-made stuff)
- Any additional toppings: cheese, sour cream, lime wedges, etc.
The steps are so simple, it’s stupid. Take the fish out of the freezer. Place the fish into a pan with a little spritz of olive oil and a coating of blackened seasoning. Turn the stove to low to let the fish cook slowly.
While that’s happening, grab 1 to 2 big handfuls of coleslaw mix. Add 3-4 tablespoons of the avocado dressing. (Side note: if you haven’t tried this stuff yet, do it. Its one of the most amazing dressings I’ve found, and it’s low in calories.) Set aside.
Check your fish. If they look thawed, turn up the heat slightly.
Grab your corn tortillas. While I personally love these suckers and double them up like they do in Mexican restaurants, you’re welcome to just use 1 per taco. Wrap a damp paper towel around them and nuke ‘em for 30 seconds.
Check your fish again, flipping it and breaking it into smaller chunks. Turn off the heat, grab a tortilla or two and place roughly ¾ of a filet on the tortilla. Top with your slaw mixture and any other add-ins you’d like. We kept it pretty simple with just a squeeze of lime on top, but cheese, sour cream, or salsa would be good too. I served the tacos with a side of spanish rice.
And you’re done! In 15 minutes you’ve got juicy, delicious street fish tacos that are perfect for the warm days ahead… and may even help you achieve that bikini body 😉