Tacos are probably one of my favorite foods. I say “one of” because there is no way I could ever commit to just ONE favorite food… I practically change my mind every other day on this… the struggle, right?
But seriously, tacos can be SO fun to make and they’re pretty versatile. You can make them with roasted veggies, pulled chicken, or fill ‘em up with some yummy baked fish, like I did here. AND you can easily change up your toppings – I love love love trying new taco toppings!
With this fish taco recipe I used flounder. Flounder is a super delicate fish and perfect for a quick bake in the oven.
Ingredients
- 9 oz. wild caught flounder (I used frozen, individually wrapped)*
- 2 tbsp Trader Joe’s chili lime seasoning
- 1 tsp garlic powder
- 1 tsp paprika
Taco Fixings:
- 4-6 corn tortillas
- Mixed greens
- Chopped green onion
- Pink Salsa
- Tangy herb yogurt**
**Tangy Herb Yogurt:
- 5.3 oz plain Greek yogurt
- 2 tbsp cilantro, finely chopped
- ¼ tsp garlic powder
- ¼ tsp paprika
- 2 tbsp milk
- Pinch of salt
Directions
- Turn on oven broiler.
- Line a baking sheet with aluminum foil (for easy clean-up) and lightly grease the foil with olive oil.
- Lightly oil the fish on both sides and very gently rub in the chili lime, garlic powder, and paprika seasoning on both sides.
- Once the broiler is ready, bake the fish about 6 inches below the broiler for about 3-4 minutes (depending on the thickness of the fish). The fish should reach an internal temperature of 130°.
- Use your fork to easily pull apart large chunks of the fish.
- To make the tangy herb yogurt (a great substitute for sour cream), simply whisk all yogurt ingredients together.
- Assemble your tacos however your heart desires and enjoy!
*If you use frozen flounder, make sure you wait until the fish is completely thawed before seasoning and baking.
Side note [or should I say bottom note?]: I also love to crisp up the corn tortillas in the oven for a few minutes at about 375° – just make sure you keep a close eye on them as they can very quickly burn.