Fish Tacos

Menu:
Fish Tacos on Homemade Tortilla || Cookie Magazine, March 2008 (I used tilapia)
with Cilantro-Lime Cream Sauce, Shredded Cabbage, Avocado, Grape Tomatoes
Zucchini

Note: Tortillas worked out great tonight. Used less water and lots of flour to roll out. Yum.

for tortillas

• 3 cups all-purpose flour (plus extra for flouring the board)
• 1/3 cup vegetable oil, with extra for coating
• 1 teaspoon Kosher salt
• 3/4 to 1 cup warm water

1. Combine the flour and salt. Add the vegetable oil and mix lightly. Begin adding the warm (not hot) water and knead until you have a soft dough.
2. Divide into 12 to 16 equal balls. Give the balls a light coating of additional vegetable oil. Cover them with a dish towel and let them rest for 15 minutes.
3. Roll out each ball on a floured surface. Use wax paper or plastic wrap in between each tortilla and stack for cooking.
4. Preheat an ungreased griddle. Add a tortilla and cook until it begins to puff and the bottom starts to brown in a few spots.
5. Flip and press down to release the air pockets. Cook for about 1 minute. Remove. Keep warm in the oven, or wrap them in a cloth.

for the flounder tacos

• 2 large flounder fillets
• 1 tablespoon olive oil
• 1 avocado, cubed
• 1 cup grape tomatoes, halved
• 2 cups cabbage, shredded

for the cilantro-lime cream sauce

• 2/3 cup sour cream
• 1 teaspoon sugar
• 1 tablespoon chopped cilantro
• juice of half a lime

1. Combine the sour cream, sugar, cilantro, and lime juice. Set aside.
2. Brush two large flounder fillets with olive oil. Broil about 5 minutes.
3. Place on top of the fresh tortillas along with the avocado, grape tomatoes, cabbage, and a dollop of cilantro-lime cream sauce.