Surf Shack Tacos (gf) Recipe

Prepare and marinate flounder

Pat the flounder fillets dry with paper towel and cut into 6-9 long strips (enough to portion across 3 tacos). In a shallow dish combine 3 tbsp fresh lime juice, 1 tbsp olive oil, 1 grated garlic clove, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1/4 tsp chili flakes (optional). Add the flounder, turn to coat, cover and refrigerate for 15–20 minutes (no more than 30 minutes to avoid 'cooking' the fish).

Sear the flounder

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl. Remove flounder from marinade, let excess drip off, and carefully place pieces in the skillet without crowding. Sear 2–3 minutes per side until golden and opaque through (internal temp ~140°F/60°C) and edges crisp slightly. Work in batches if needed. Transfer to a plate and keep warm tented with foil.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot. Add 1/4 cup chopped cilantro. In a small bowl whisk 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp olive oil, 1/2 tsp honey or agave, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified. Pour dressing over cabbage mixture and toss to coat. Let sit 10 minutes to soften slightly; adjust salt or lime to taste.

Halve and pit 1 ripe avocado and scoop flesh into a blender or bowl. Add 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 1/2 tsp minced garlic, 1 tbsp water and 1/2 tsp kosher salt and 1/4 tsp black pepper. Puree until smooth, adding an extra teaspoon of water if needed to reach a drizzling consistency. Taste and adjust lime or salt.

Warm 3 corn tortillas: heat them in a dry skillet 20–30 seconds per side over medium heat or wrap in damp paper towel and microwave 20–30 seconds until pliable.

Spread about 1–2 tbsp avocado crema across each tortilla. Divide the seared flounder evenly among the 3 tortillas (about 4–6 strips per taco depending on size). Top each with a generous handful (about 1/3 cup) of shoal slaw, sprinkle with crumbled queso fresco (about 1–2 tbsp per taco) and a few cilantro leaves.

Serve tacos with lime wedges and house salsa on the side. Optionally drizzle extra crema over tacos and finish with a pinch of extra smoked paprika or chili flakes for color and heat.