Flounder Fish Tacos

These Paleo & Whole30 fish tacos are served with a homemade spicy slaw on Siete brand tortillas.

I often serve my fish tacos with baked sweet plantains.

Tacos are a go-to week night dinner and these fish tacos are light but satisfying.

INGREDIENTS

For the marinade:

• 1 teaspoon ground cumin

• 1 tablespoon dried oregano

• 1 tablespoon chili powder

• 2 teaspoons coarse salt

• 1 teaspoon black pepper

• 4 tablespoons (1/4 cup) extra-virgin olive oil

• 1/4 cup finely chopped cilantro, plus sprigs for garnishing

• 2-pound fillet of flounder, skin intact

• Lime wedges, for garnishing

You can marinade your fish the day before or just pour all the ingredients on top right before if you are pressed for time.

For the slaw:

• 2 cups Red and white cabbage chopped fine or 1/2 a bag of Coleslaw mix

• 1/2 finely chopped Serrano pepper

• 1 tablespoon white vinegar (can swap with apple cider vinegar)

• 1/2 tablespoon Paleo mayo

• 2 tablespoons Tessemae's Southwest ranch (can sub with their creamy Ranch)

• Salt to taste

• Pepper to taste

• 1/2 a lemon, juiced

Mix all ingredients together in mixing bowl.

STEPS

1. Rinse fish and pat dry.

2. Add all your marinade ingredients and fish in Ziploc bag.

3. Heat olive oil in non stick skillet.

4. Add your fish. Cook about 3 min on each side. Fish will be brown and flakey. It cooks fast and you can cover to avoid splattering oil.

5. Warm your tortillas according to package instructions.

6. Mix all ingredients together in a bowl for your slaw.

7. Serve on warmed Siete brand tortillas.

8. Top your tortillas with the fish first, followed by the spicy slaw and your choice of optional avocado or guacamole. ENJOY!