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Bird’s Eye Chili Pan Fried Flounder Tacos + Zucchini Slaw
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.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- CAJUN BARBECUE CRAB LEGS
- ORANGE BUTTER SALMON & SWISS CHARD
- PAN SEARED SALMON W/ CREAMY HOLLANDAISE SAUCE
Birds Eye Chili Pan Fried Flounder Tacos + Zucchini Slaw
INGREDIENTS
- 8 Flounder Filets
- Salt
- Pepper
- 16 Corn (double Corn) or 8 Flour Tortillas
- 1/2- 1c Cooking Oil
- BIRDS EYE CHILI PASTE
- 1/3c Birds eye chilis, stemmed
- 10 Garlic Cloves
- 1Tb Ginger
- 1/2tsp Turmeric
- 1 Small Shallot
- 1tsp Sugar
- 3TB Apple Cider Vinegar
- 3Tb Water
- 1/4tsp Lemongrass Powder
- 1/2tsp Salt
- CREAMY ZUCCHINI SLAW
- 1 Green zucchini, grated
- 1 Yellow zucchini, grated
- 1 Carrot, grated
- 1/2 Yellow Bell Pepper, sliced
- 1/3c Kewpie Mayo
- 1/4c Cilantro, chopped
- 1/2tsp Sugar
- Salt
- Pepper
INSTRUCTIONS
- Make the chili paste by combining all the ingredients listed into a blender. Start on low then gradually get higher as it forms the paste. Dont blend for too high and long or it will blend all the chunks of pepper. The chili paste should have bites of peppers.
- To make the slaw combine all the ingredients listed. Then chill till ready to serve. Adjust salt and pepper to taste.
- Blot the fish dry. Season with salt and pepper.
- In a frying pan add in cooking oil and heat over medium high heat.
- Add in 2-3Tb of chili pepper paste per batch of fish.
- Add in 2-3 fillets of flounder and cook on both sides for 3 minutes. Baste with the hot chili oil.
- Remove from the pan and repeat till all the flounder is cooked.
- Before turning off the oil cook tortillas for a minute on both sides. Lightly season with salt and place on a paper towel to drain excess oil.
- To build your tacos. Place tortilla on a plate add on flounder and top with creamy slaw, extra cilantro and a squeeze of lime.
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