Crispy Fried Flounder Tacos
A little crunch, a little zest, and a whole lot of flavor! Crispy panko-crusted flounder layered with vibrant cabbage slaw, creamy garlic mayo, and fresh toppings, all tucked into warm, toasted tortillas. A delicious combination that makes every bite worth savoring!
An original Flavor Unfiltered Recipe
Ingredients
Fish & Coating
- Approximately 1½ lb fresh flounder, cut into strips
- ⅓ cup flour
- 2 eggs
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sweet paprika
- ¼ tsp chili powder
- ¼ tsp onion salt
- ¼ tsp ground cumin
- Black pepper, to taste
- Approximately 1 cup panko crumbs
- Avocado oil, for frying
Cabbage Slaw
- ½ package purple cabbage
- ½ package green cabbage
- ½ cup oil
- ⅓ cup sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1–1½ capfuls lemon juice
For Serving
- Small tortillas or taco shells
- Garlic mayo
- Chopped scallions
- Fresh lime wedges
- Sliced avocado (optional)
- Fresh cilantro, chopped (optional)
Directions
- Make the slaw: Mix the oil, sugar, salt, black pepper and lemon juice until well combined. Toss with the cabbage and set aside.
- In a shallow bowl, beat the eggs with the garlic powder. In a separate bowl, combine the panko crumbs with the onion powder, paprika, chili powder, onion salt, cumin and black pepper.
- Coat each flounder strip lightly in flour, dip into the seasoned eggs, then press into the spiced panko crumbs until evenly coated.
- Fry in avocado oil over medium heat, working in batches to avoid overcrowding, until golden, crispy and cooked through. Transfer to a paper towel-lined plate.
- Warm the tortillas or taco shells in a 350°F oven for approximately 3–5 minutes, until lightly toasted.
- Assemble each taco with cabbage slaw, crispy flounder and a drizzle of garlic mayo. Finish with chopped scallions, sliced avocado and fresh cilantro, as desired. Serve with fresh lime wedges for a bright, zesty finish.
