Grilled Flounder Tacos with Peach Jalapeno Salsa

Grilled Flounder Tacos with Peach Jalapeno Salsa

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Grilled Fish Tacos with Mango Salsa

Yield: 4

Author: Terri Steffes

Prep time: 5 MinCook time: 6 MinTotal time: 11 Min

A quick and easy meal using deli counter shortcuts

Ingredients

• 1 lb frozen flounder filets
• 1 c prepared deli slaw
• 1/2 c prepared deli mango salsa
• 1/4 c cilantro avocado dressing
• 1/4 c taco-style seasoning
• 4 flour taco-sized tortillas

Instructions

1. Thaw fish in the refrigerator.
2. Preheat the grill to the high setting.
3. Sprinkle taco seasoning on fish, and set aside.
4. Spray the grill pan with cooking spray.
5. Add fish and cook on grill until opaque and cooked through.
6. Heat the tortillas in the microwave between layers of damp paper towels for 20 seconds.
7. Separate tortillas. In each one add 1/4 of the grilled fish, 1/4 c slaw, 1/4 c salsa, and a splash of avocado dressing.

Bonus tip: If you don't have flounder, you can use mild white fish like cod, halibut, or snapper. Whatever you use, rub it with olive oil and then rub it with your favorite spice mixture before grilling over medium-high heat for about 3-4 minutes per side, or until it flakes easily with a fork.

Nutrition Facts

Calories

267.63

Fat (grams)

12.97

Sat. Fat (grams)

2.29

Carbs (grams)

17.89

Fiber (grams)

2.13

Net carbs

15.76

Sugar (grams)

8.56

Protein (grams)

19.17

Sodium (milligrams)

697.50

Cholesterol (grams)

67.88

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What to Serve With Fish Tacos

Looking to add a little something extra to your meal? If so, these sides pair beautifully with grilled fish tacos with peach salsa, bringing out extra flavor, texture, and balance. Many of them use ingredients you already have on hand, like lime juice, red onion, or olive oil, and come together in minutes.

Cilantro Lime Rice

Cooked rice tossed with lime juice, olive oil, and fresh cilantro makes a simple, refreshing side. Add a pinch of your leftover spice mixture to tie in the taco flavors. You can serve this side warm with a few lime wedges on the side to add pizzazz.

Grilled Corn

Grill fresh corn over medium-high heat until it's very lightly charred, about 2–3 minutes per side. Slather with a creamy sauce made from 1/4 cup sour cream, 1/4 cup mayo, lime juice, and chili powder. Top with finely chopped red onion and cilantro for color and crunch. Yummy!

Black Bean and Corn Salad

In a medium bowl, toss together black beans, corn, red bell pepper, red onion, and a nice splash of lime juice. Drizzle with olive oil and season with salt and pepper. This salad is bright, satisfying, and ready in only a few short minutes.

Tortilla Chips and Guacamole or Pico de Gallo

For a crowd-favorite starter, mash some perfectly ripe avocados with lime juice, salt, and finely chopped red onion in a small bowl. Serve with crunchy tortilla chips and a fresh pico de gallo made from tomato, red bell pepper, and herbs.

Fresh Watermelon or Cucumber Salad

In a medium bowl, combine cubed watermelon or thinly sliced cucumber, then toss with lime juice, mint, and a drizzle of olive oil. Cover and refrigerate or refrigerate until you're ready to serve it. It’s the perfect cool counterpoint to spicy tacos.

Monday #BBQWeek Recipes

Check out these other delicious BBQ recipes and check in every day under the hashtag. 

• Cherimoya Margarita by Karen's Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene's Recipe Journal
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• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor's Adventures
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• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
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Desserts

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