Fish tacos in blue corn tortillas

Happy weekend! Since Cinco de mayo fell on Saturday, I decided to prepare fish tacos, using local flounder from the farmers market.  Buying local fish is really a great practice and it is somewhat healthier because you know where the fish is coming from.  New York City is fortunate to have many options for local seafood.  I purchased flounder from the greenmarket stand of American Pride Seafood.  

Ingredients:

Flounder (or any type of white fish), enough for 2 servings, or more if you have more guests

1 cup of lime juice

1/3 cup of olive oil plus 1 Tbsp olive oil

1 head of cabbage 

2 garlic cloves

salt and pepper to taste

1/3 cup of cilantro 

1 avocado

1 lime, cut into wedges

1 cup of carrots, shredded

Directions:

Heat a cast iron skillet with olive oil, over medium heat, on the stovetop. Place the fish fillet into the skillet.  Marinate the fish in 1/3 cup of lime juice, add the garlic, and cook about 5 minutes on each side, or until the fish turns an opaque white color. While the fish is cooking, prepare the cabbage and carrots by chopping/shredding into pieces for the "slaw," Place into a bowl and mix with 2 Tbsp olive oil and the rest of the lime juice. Add the cilantro, avocado and mix until well combined.  Heat the blue corn tortillas in the microwave, with a clean, damp paper towel on top to soften the tortillas, right before preparing the meal.  Then, feel free to allow your guests/family to prepare their own tacos or you can prepare them each.  This is best served the day it is cooked.  Enjoy!