Do you remember me talking about how I tried mini sweet peppers for the first time recently?
Well, I really have fallen in love with them. I had to go buy a bag of them at the grocery this past weekend. I wanted to see what I could do with them, other than eat them raw on salads.
Well, I had also recently bought some frozen flounder fillets, so I decided fish tacos was the way to go. The crisp sweetness of the peppers paired lovely with the faint heat of the chili powder and the red pepper flakes. I don’t think I even need to explain the lime and cilantro.
The only thing missing is maybe a little avocado… Now that I think about it, you are really getting two for one in the recipe department today! Lucky you. 🙂
4 corn tortillas
2 flounder fillets
1 c red, yellow, and orange mini sweet peppers, sliced thinly
Cilantro Chili-Lime Sauce
2 Tbsp light sour cream
1/4 tsp red pepper flakes
1 tsp lime juice
1/2 tsp cilantro
1/4 tsp chili powder
1/4 tsp garlic powder
Servings: 2 (4 tacos, 2 tacos = 1 serving)
Heat olive oil in a cast-iron skillet (or other skillet) over medium heat. Once the skillet is up to temperature, add the sliced peppers and the fish. Immediately sprinkle spices onto the fish. Cover the skillet with a lid for a minute to trap the liquid and soften the peppers slightly. Remove the lid. Occasionally stir the peppers and flip the fish to cook on both sides. When the peppers are browned and the fish is cooked through, sprinkle with a dash of lime juice and set aside. In a small bowl, combine the sour cream, lime juice, and seasonings. Spread the cilantro chili-lime sauce over half of the corn tortilla, add the lettuce, and top with the flounder and peppers. Enjoy!