disable dropcap
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
- 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.
- 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.
- Roll out each ball on a floured surface. Use wax paper or plastic wrap in between each tortilla and stack for cooking.
- Preheat an ungreased griddle. Add a tortilla and cook until it begins to puff and the bottom starts to brown in a few spots.
- 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
- Combine the sour cream, sugar, cilantro, and lime juice. Set aside.
- Brush two large flounder fillets with olive oil. Broil about 5 minutes.
- Place on top of the fresh tortillas along with the avocado, grape tomatoes, cabbage, and a dollop of cilantro-lime cream sauce.
