2 tablespoons finely chopped parsley, plus leaves for garnishing
2 tablespoons lemon juice, plus wedges for serving
3 tablespoons olive oil
Kosher salt and black pepper
1 tablespoon smoked paprika
4 6-ounce skinless flounder fillets
12 6-inch flour tortillas, warmed
Sour cream, for serving
Sat fat 3.5g
How to Make It
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.
Divide the fish among the tortillas and top with the slaw, sour cream, and parsley leaves. Serve with the lemon wedges.
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