Fish tacos are popular these days, Try this delicious version of blackened flounder tacos the next time fish tacos are on your weekly menu.
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I’ll admit that I had never wanted to try fish tacos of any sort. I may live along the Gulf of Mexico and have fish at my fingertips year round, but I always felt that fish didn’t belong in tacos.
I like my fish fried or blackened, not wrapped in a tortilla shell, fussed up with other ingredients.
Zack on the other hand, is more adventurous when it comes to food. He has always wanted to try fish tacos.
He knows how much we like to eat Mexican inspired food, as in most of the time.
Anyway. He was on MSN one day and one of those food related posts came up on the main page where it links to a couple of dozen recipes. It was tacos, so he browsed, and sent me the link.
I browsed through, and agreed to tempt fish tacos. SOLD! They are amazing!
Have you seen all of our Mexican recipes?
We used flounder, because like I mentioned I live along the gulf coast, and tilapia isn’t found in our ocean. You can certainly use a different fish, check below for some other options.
Wholly moly….these blackened flounder tacos were amazing! They were a hit, and I’m so glad that I decided to try them out.
Can I use another kind of fish for these tacos?
Sure! You can use Tilapia, Grouper, or any other white flesh fish. I wouldn’t go with a tuna or salmon with this particular recipe.
Seems like a lot of fuss…any shortcuts?
Buy premade slaw, and add the cilantro and lime juice too it. You can usually find slaw with these ingredients, except maybe the onion.
For this recipe, I’ve made it with and without the onion.
Don’t have Greek Yogurt?
No problem, you can use sour cream instead.
Do I really need flour tortillas?
Nope, corn works just as great. Whatever tortilla shell your family likes, go with that one.
What do you need to make Blackened Flounder Tacos?
flounder fillets-smoked paprika-salt-pepper-garlic powder-oregano-onion powder-cumin-brown sugar-cayenne pepper-oil-tortillas
red cabbage-green cabbage-onion-cilantro-lime
::avocado cilantro sauce::
plain greek yogurt-avocado-cilantro-lime-jalapeno-salt
How are leftovers?
I’m not a fan of leftover fish. Blame it on my childhood where I could get fresh fish every single weekend, when we were on the river fishing.
HOWEVER, stored in air tight containers, the sauce will keep for up to a week. You will need to stir it before serving again.
The slaw will make it for about 3 days. And the fish is really good when eaten, no later than 48 hours.
Looking for more recipes that include fish/seafood?
- One Pan Crispy Flounder & Vegetables
- One Pan Fajita Flavored Salmon
- Simple Honey Glazed Salmon
- Fajita Salmon Rice Bowl
- Cheesy Tuna Pasta Skillet
- The Best Tuna Patties Ever
- 1 1/2 pounds flounder fillets
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 12 tortillas
- 1/2 small red cabbage
- 1/4 small green cabbage
- 1/2 medium sized onion chopped
- 1/2 cup cilantro
- juice of 1 lime
avocado cilantro sauce
- 1/2 cup plain greek yogurt
- 1 ripe avocado pitted and skinned
- 1/4 cup cilantro
- juice of 1 lime
- 1 small jalapeno seeded and diced
- salt to taste
- In a small bowl combine the seasonings for the flounder. Sprinkle the mixture over both sides of the fish, rubbing the spices in on each side.
- Combine all the ingredients for the slaw, cover and place in the fridge.
- Combine all the ingredients for the avocado cilantro sauce in a food processor. Blend until creamy. Pour into a bowl, cover, and place in the fridge.
- In a large non-stick pan, heat 2 tablespoon vegetable oil over medium high heat.
- Once the oil is heated, cook the flounder in batches until it’s all cooked.
- (each piece should cook for no more than 5 minutes per side)
- Put together your fish tacos by placing assembling as follows: tortilla, fish, slaw, sauce.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 661Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 77mgSodium: 1626mgCarbohydrates: 78gFiber: 9gSugar: 4gProtein: 36g