Equipment
Ingredients
Baja White Sauce
- 60 g sour cream
- 60 g mayonnaise
- 15 ml lime juice, freshly squeezed
- 10 ml hot sauce
Citrus Cabbage Slaw
- 250 g green cabbage, finely shredded
- 15 g fresh cilantro, roughly chopped
- 30 ml lime juice, freshly squeezed
- 2 g kosher salt
Spiced Flounder
- 450 g flounder fillets, patted dry
- 5 g smoked paprika
- 3 g ground cumin
- 3 g garlic powder
- 4 g kosher salt
- 15 ml olive oil
Serving
- 8 corn tortillas
- 1 avocado, sliced
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the sour cream, mayonnaise, 15ml of lime juice, and hot sauce until smooth. Set aside to allow the flavors to meld.
In a medium mixing bowl, combine the shredded green cabbage, fresh cilantro, 30ml of lime juice, and 2g of kosher salt. Toss well to coat evenly, then let it rest at room temperature to soften slightly.
Combine the smoked paprika, ground cumin, garlic powder, and 4g of kosher salt. Sprinkle this seasoning mixture evenly over both sides of the dry flounder fillets.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned flounder fillets. Sear for 2 to 3 minutes per side until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 63 degrees C (145 degrees F). Remove from heat and gently flake the fish into large pieces using a fish spatula.
Wipe out the skillet or use a separate dry skillet over medium heat. Toast the corn tortillas one by one for about 30 seconds on each side until warm and pliable. Keep them wrapped in a clean kitchen towel to retain steam.
To build the tacos, lay the warm corn tortillas flat. Distribute the flaked flounder evenly among them, top with a generous pinch of the citrus cabbage slaw, add slices of optional avocado, and drizzle with the Baja white sauce. Serve immediately.
Chef's Notes
- Flounder is a very delicate, thin fish. It requires minimal cooking time; remove it from the heat just as it turns opaque to prevent it from becoming mushy and dry.
- For the most authentic flavor in your white sauce, look for a Mexican-style hot sauce like Valentina, Cholula, or Tapatio, which provide a deeply roasted, earthy heat compared to vinegar-heavy hot sauces.
- Warming corn tortillas is non-negotiable. Toasting them briefly in a dry skillet makes them pliable, strengthens their structure, and dramatically enhances their natural roasted corn flavor.
- Ensure the green cabbage is shredded as finely as possible. Thick cuts of cabbage will overwhelm the delicate texture of the flounder.
Storage
Refrigerator: 2 days — Store fish, slaw, and sauce in separate airtight containers. Assemble immediately before serving.
Reheating: Gently warm the leftover flounder in a skillet over low heat until just warmed through to avoid overcooking.
