These are absolutely delicious. Light and full of flavor.
- 2 4-6oz flounder fillets
- zest and juice of one lime
- 1 1/2 tablespoons honey
- 1/2 tablespoon olive oil, plus more for cooking
- 1/4 teaspoon salt, plus more for dredging
- 1/4 teaspoon pepper, plus more for dredging
- 1/4 teaspoon garlic powder
- 1/4 cup brown rice flour(or white flour if not gluten-free)
- lettuce and avocado, or other favorite taco toppings
Make marinade by combining lime zest, juice, honey, olive oil, salt, pepper and garlic powder.
Add fish and marinate for a minimum of 30 minutes and up to 24 hours. I let mine marinate for 2-3 hours and they had great flavor.
When ready to cook, combine flour and a little more salt and pepper in a bowl.
Heat oil in a skillet. Dredge fish in flour and place in hot oil.
Cook about 4 minutes on each side and until nice and brown and crispy.
While the fish is cooking, take the marinade that the fish was sitting in and bring it a boil in a small sauce pan for 5-6 minutes or until it thickens.
Place in tortilla, top with some lettuce and avocado and drizzle thickened sauce over. The sauce really makes these tacos.
Brian ate one taco, looked at me, and said, “These are soooo good that I could eat five of them.” They are a little sweet and a little tangy and a whole lot of delicious.