Ingredients Jump to Instructions ↓

  1. 6 (6-oz.) flounder fillets

  2. 1 lime

  3. 2 tablespoons chili powder

  4. 2 teaspoons salt

  5. 2 teaspoons ground cumin

  6. 1/2 teaspoon ground red pepper

  7. 1 1/2 cups yellow cornmeal

  8. Vegetable oil

  9. 4 to 6 flour or corn tortillas

  10. Mango Salsa

  11. Guacamole

  12. Toppings: shredded iceberg lettuce, chopped tomato

  13. Garnishes: lime wedges, fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Place fish in a shallow dish. Squeeze juice of 1 lime over fillets.

  2. Combine chili powder and next 3 ingredients. Sprinkle 1 1/2 Tbsp. seasoning mixture evenly over fish, coating both sides of fillets. Reserve remaining seasoning mixture.

  3. Combine cornmeal and reserved seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.

  4. Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 350°. Fry fillets, in batches, 2 to 3 minutes or until golden brown. Drain fillets on wire racks over paper towels.

  5. Break each fillet into chunks, using a fork. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, and desired toppings. Garnish, if desired.

  6. Cook's Notes: While we love the fried fish flavor, we also tried baking and grilling the flounder fillets. Both are great options. Here's how to do it:

  7. Baked Flounder Fillets: Omit oil from Spicy Fish Tacos recipe. Assemble as directed. Spray cornmeal-coated fish with vegetable cooking spray. Bake at 350° on a lightly greased rack on a baking sheet 12 minutes or until fish flakes with a fork.

  8. Grilled Flounder Fillets: Omit oil and cornmeal from Spicy Fish Tacos recipe. Assemble as directed. Reduce salt to 1 tsp. Sprinkle fish evenly with chili powder, salt, cumin, and red pepper. Lightly grease a large piece of heavy-duty aluminum foil; line cooking grate with foil. Place fish on lightly greased side of foil; grill, covered with grill lid, over high heat (400° to 500°) 8 minutes or until fish flakes with a fork, turning once.


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