Baja Fish Taco Plate
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1151 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 10 grams
- Sugar
- 5 grams
- Protein
- 23 grams
- Total: 40 min
- Active: 40 min
Ingredients
4 small corn tortillas, sliced into thin strips
3 tablespoons plus 1 teaspoon vegetable oil, plus more for frying
1 1-ounce packet taco seasoning (about 8 teaspoons)
1 lime, halved
1/4 cup sour cream, plus more for serving
Kosher salt and freshly ground pepper
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 torn fresh cilantro
Pico de gallo, for serving
Directions
- Preheat the oven to 350˚F. Toss the tortilla strips with 1 teaspoon vegetable oil and 1 teaspoon of the taco seasoning until well coated. Spread in an even layer on a rimmed baking sheet and bake until crisp, about 10 minutes.
- Squeeze the juice from 1/2 lime into a large bowl and whisk in the sour cream, remaining 3 tablespoons vegetable oil, 1 teaspoon taco seasoning and 1/2 teaspoon each salt and pepper. Slice the remaining 1/2 lime into wedges.
- Place the flour in a large baking dish. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Rub the fish fillets with the remaining 6 teaspoons taco seasoning, season with salt and pepper and dip in the flour. Working in batches, fry the fish until golden and cooked through, 2 to 3 minutes per side. Remove to a rack set on a baking sheet.
- Add the coleslaw mix to the sour cream dressing and toss well to coat. Divide the slaw among plates along with the fish. Top with the crispy tortilla strips and serve with avocado, cilantro, pico de gallo, lime wedges and more sour cream.