It's hot outside, nothing better than zesty lime aioli fish tacos to feed the family and/or party folks. A terrific recipe, sent to us by Alex Braun (@braunbecue)!
Let's get this zesty lime party started! First up, here's how to make homemade guac. Make sure the avocado is fully ripe, with the skin turning darker, and it being soft to the touch.
Halve the avocado, remove the pit, and hollow it out into a bowl. Mash the avocado, and add the diced tomato, onion, cilantro, and the juice from half a lime. Mix it all together to your desired chunkiness. And voila! Set aside in the fridge for now.
Also mix the ingredients for the Aioli Sauce, as listed above! Set aside in the fridge, alongside the guac.
Next, let's prep the fish filets. Cut each flounder filet into stripes or pieces (to preference). Rub with olive oil on all sides, then season with SPG.
Time to fire up the griddle! Let it preheat up to a medium-high temp, around 375ºC (190ºC), and heat up some olive oil. Once hot, add the fish, and sear it for 2-3 minutes per side. Then remove from heat and set aside.
Also warm up the tortillas on the griddle, until they are as toasty as you like them! About a minute per side will do the trick.
At this point you should have everything ready to assemble your very own fish tacos! Add your fish, guacamole, shredded cheese, zesty aioli sauce, and garnish with cilantro.
Only thing that's left, is to serve and enjoy your home made zesty lime aioli fish tacos! Once again, big thanks to Alex Braun for sharing this recipe with us - go ahead and give him some love (@braunbecue).
Catch you on the next recipe!
Tacos Recipes / Fish Tacos
It's hot outside, nothing better thatn zesty lime aioli fish tacos to feed the family and/or party folks.
2 filets of flounder
2 tbsp SPG Rub
1 tbsp extra virgin olive oil
Diced White Onion
Diced Roma Tomato
1 Tbsp SPG rub
1/4 cup mayo
1 juiced lime
1 tsp hot sauce
1 tsp Sweet Honey Pecan Rub
Monterey Jack Shredded Cheese
Cilantro for Garnish
Hollow the avocado out into a bowl. Mash, then add diced tomato, onion, cilantro, and the juice from half a lime. Mix to your desired chunkiness, then set aside in the fridge.
Mix Aioli Sauce ingredients, and set aside in the fridge.
Cut flounder filets. Rub with olive oil on all sides, then season with SPG.
Preheat griddle to 375ºC (190ºC). Add some olive oil.
Sear the fish for 2-3 minutes per side. Then remove from heat and set aside.
Warm up tortillas, about a minute per side.
Assemble the fish tacos! Add fish, guacamole, shredded cheese, zesty aioli sauce, and garnish with cilantro.
Feel free to substitute the Monterey Jack cheese for whatever you like!
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