Geoffrey and his daughters, Madeline and Anna Zakarian, bake up flaky flounder for their spicy fish tacos with crisp cabbage and creamy avocado! This is the perfect family-friendly dinner.
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Fish Tacos
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings
Ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds fresh flounder, cod or tilapia fillets
8 (6-inch) corn or flour tortillas
1 avocado, pitted, peeled, and sliced
1/4 cup minced cilantro, for garnish
1 cup shredded purple cabbage
1 lime, cut into wedges
Directions
Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.
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Geoffrey Zakarian’s Fish Tacos | The Kitchen | Food Network
https://youtu.be/j2AFXdkgBD4
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