Smoky Flounder Tacos With Beet and Carrot Slaw

flounder-tacos-beet-carrot-slaw
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 20 g
    • Sat Fat 3.5 g
    • Cholesterol 75 mg
    • Sodium 1030 mg
    • Protein 29 g
    • Carbohydrate 53 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 150 mg

Heat the broiler and arrange a rack on the top shelf.

Toss the beet, carrot, parsley, lemon juice, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Stir the paprika, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Rub over the flounder. Broil on a foil-lined baking sheet until opaque throughout, 5 to 6 minutes. Flake into chunks.

Ingredients

  1. Check 1 large beet, cut into matchsticks
  2. Check 1 large carrot, cut into matchsticks
  3. Check 2 tablespoons finely chopped parsley, plus leaves for garnishing
  4. Check 2 tablespoons lemon juice, plus wedges for serving
  5. Check 3 tablespoons olive oil
  6. Check Kosher salt and black pepper
  7. Check 1 tablespoon smoked paprika
  8. Check 4 6-ounce skinless flounder fillets
  9. Check 12 6-inch flour tortillas, warmed
  10. Check Sour cream, for serving

Directions

  1. Heat the broiler and arrange a rack on the top shelf.
  2. Toss the beet, carrot, parsley, lemon juice, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  3. Stir the paprika, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Rub over the flounder. Broil on a foil-lined baking sheet until opaque throughout, 5 to 6 minutes. Flake into chunks.
  4. Divide the fish among the tortillas and top with the slaw, sour cream, and parsley leaves. Serve with the lemon wedges.