This is another one of my Friday fish night recipes. One of the best parts of Friday fish night is how quickly dinner comes together. These fabulous fish tacos are no exception! I have, of course switched up the typical taco toppings.
To start, marinate some flounder fillets in a ziploc bag with olive oil, chili powder (be generous), garlic powder, onion powder, black pepper, white pepper, and some salt. Into the fridge it goes to marinate while we are away at work.
When we got home at the end of the day, the flounder went into a parchment paper (helps with clean up & the flounder won’t stick) lined baking dish. Preheat the oven to 350* and bake the flounder for about twenty minutes until it flakes easily.
Next, I sautéed some fresh kale with a little bit of red chili flakes to kick it up a notch. This replaces the lettuce typically found on a taco. We had some leftover grilled portobello mushrooms that got sliced up to replace the tomatoes typically found on a taco.
Into the food processor went a whole avocado diced up, half a container of dairy free sour cream, and a bunch of fresh cilantro. Dressed up sour cream, YUM!
For a side dish, I cheated a little. Open up a can of black beans, drain and rinse. Toss into a saute pan along with half a jar of salsa. Quick, easy side! The other half of the jar of salsa can be used on the tacos.
For the last five minutes or so of the cooking time for the flounder, throw some whole wheat tortillas on a cookie sheet and bake along with the fish.
Some dairy free soy cheese goes onto the tortilla, along with the flounder, kale, mushrooms, salsa and avocado not sour cream.
Within twenty minutes or so, a delicious dinner is on the table and ready to enjoy!