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Flounder fillets pan-fried with spicy bird’s eye chili garlic paste topped with creamy kewpie grated zucchini coleslaw.
Fish tacos are always a great choice for dinner. Fish takes zero time to cook, I personally always have tons of tortillas on hand and my tacos always incorporate a heap of raw vegetables. Fish tacos align perfectly for quick or last-minute cooking.
These fish tacos feature birds’ eye chilies. Bird eyes chilies are Thai chili peppers they are small but have a lot of heat. They have a fruity intense heat that works well with sweet flounder. I paired my tacos with sweet kewpie mayo and grated zucchini slaw to tame down the intensity of the heat.
Check out my tips and tricks below for the best birds-eye chili tacos with zucchini slaw. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BIRDS’ EYE CHILI FLOUNDER TACOS + ZUCCHINI SLAW
make the chili paste: making the chili paste is simple all you need is a blender. keeping the blender on low will keep that paste course instead of smooth. when the paste is too smooth is can get lost in the oil or burn. the chili paste is really hot raw. the oil tones it down a little if you want extra for your fish make sure it gets a quick flash in the oil.
dry fish: drying the fish will allow for the salt and pepper to stick. it will keep a nice golden brown forming instead of steaming. it will also keep the water from popping once added to the hot oil.
steady temperatures: you’ll be cooking using pretty high heat. high heat will ensure the fish has some color but doesn’t take too long in the pan. flounder is a delicate fish that can dry out. baste the fish with the hot chili oil as it cooks to keep the fish juicy.
fry the tortilla: cold tortillas are a crime. the oil once the fish is cooked is a beautiful red with an orange hue. it’s also spicy too so before you cool down the cooking oil fry up the tortillas to get them warmed up and golden.
zucchini slaw: this zucchini slaw is simple. all you need is zucchini, a grater, and a bowl. the dressing pretty much takes care of itself. i toss the zucchini in kewpie Japanese mayo, it’s a richer, yolkier, and sweeter mayo that packs a ton of flavor. keep the dressing simple.
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