Blackened Fish Tacos
Mexican Rice and Guacamole and Chips
Ingredients
- ¾ lb flounder fillets (or other firm white fish)
- 1½ tsp gluten-free blackened seasoning (such as Paul Prudhomme's Magic Seasoning Blend)
- 1 Tbsp butter
- ½ cup sour cream
- ½ cup fresh salsa
- 1 Tbsp lime juice
- 6 soft taco-size corn tortillas
- ½ (10-oz) pkg angel hair coleslaw
- ½ avocado, thinly sliced
Instructions
- Sprinkle fish with blackened seasoning. Melt butter in a large nonstick skillet over medium heat. Add fish, and cook 5 to 6 minutes per side or until fish flakes with a fork.
- Meanwhile, stir together sour cream, salsa, and lime juice. Flake fish into large pieces.
- Heat tortillas according to package directions. Serve fish in warm tortillas topped with coleslaw, sour cream mixture, and avocado.
Side Dish Ingredients
- 1 (6.9-oz) pkg gluten-free Spanish rice mix (such as Zatarain's)
- 1 cup refrigerated gluten-free guacamole (such as Wholly Guacamole)
- ½ (11-oz) pkg gluten-free tortilla chips
Side Dish Instructions
- Prepare rice according to package directions.
- Serve guacamole with chips.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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