Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of two flounder tacos topped with salad, avocado and salsa surrounded by two bowls filled with black beans and orange Mexican rice, respectively.

Quick Flounder Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mollie
  • Total Time: 15 minutes
  • Yield: 6-8 tacos 1x

Description

These quick flounder tacos are perfect for busy weeknights. The flounder is coated in an easy blackening seasoning and then pan-seared in less than five minutes, so you'll have dinner on the table in no time at all. 

Ingredients

Scale

1/4 teaspoon ground cayenne

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 pound flounder fillets, thawed if using frozen

2 tablespoons avocado oil (or your preferred high-smoke point cooking oil)

1 10-ounce southwestern chopped salad kit (see note 1)

Taco-sized flour tortillas

Salsa of your choice

Instructions

  1. Add the spices to a small bowl and mix to combine. 
  2. Pat your fish dry with a paper towel. Then coat it in 1 tablespoon of the oil and the spice mixture. Flounder fillets coated in oil and spices.
  3. Heat a large pan over high heat. Add the remaining tablespoon of oil, then the flounder fillets. Reduce the heat to medium-high. Cook for 3 minutes, then flip and cook for an additional 2-3 minutes, or until the fish is opaque and easily flakes with a fork. Then remove it from the heat and break it up into small chunks with a fork.Chunks of cooked flounder on a plate.
  4. Prepare the salad kit according to package instructions. 
  5. Prepare your tacos. Warm the flour tortillas slightly (we like to put them directly on our gas burners for a few seconds on each side, but a pan or the microwave works too), then add the fish, salad, salsa, and other desired toppings. A plate of two flounder tacos topped with salad, avocado and salsa surrounded by two bowls filled with black beans and orange Mexican rice, respectively.
  6. Enjoy immediately!

Notes

  1. The chopped salad kit is the secret to making these tacos super quick and delicious. Any southwestern-inspired chopped kit will work, and many grocery stores have their own varieties. Anything with a chipotle, cilantro, or avocado-type dressing works well.
  2. Other toppings that work well: avocado, pickled or candied jalapeños, pickled onions, pico de gallo, and cojita cheese. 
  3. We serve these tacos with our easy black beans and a microwaved cilantro lime rice packet.  
  4. Leftovers can be stored in separate air-tight containers in the refrigerator for 3-4 days. 
  5. Nutritional information is only an estimate. 
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Pan-seared
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 taco
  • Calories: 277
  • Sugar: 1.9 g
  • Sodium: 890.8 mg
  • Fat: 11.7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30.5 g
  • Fiber: 0.9 g
  • Protein: 12.3 g
  • Cholesterol: 27.3 mg

Did you make this recipe?

Share a photo and tag us @hangryeconomist — we can't wait to see what you've made!

Find it online: https://hangryeconomist.com/quick-flounder-tacos/

The Hangry Economist
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.