Wild Flounder Fish Tacos With Black Bean Mango Salsa

For those of us who do not celebrate Christmas, yesterday was like a Sunday of sorts. Well, maybe it would have been if anything good was open, like at all. I mean my husband and I were so bored that we drove around for about an hour calling different places to see if they were open, at times getting mad at the people who answered the phone even though they were closed. We even drove to Park Slope to see which hipsters would have their doors opened for us. The results were dismal. Turns out most hipsters have families, and celebrate Christmas like normal people, who knew? A few bars and Mexican joints were open and with Mary and Jesus plastered all over the walls, I was a bit too Jewish to even walk in. This got us to thinking about our favorite Kosher supermarket which was definitely open on December 25th, Pomegranate. We devised a semi-plan of foods we would look for. Barbecue quickly lost to Fish Tacos as it was below freezing last night.

I decided to take a Semi-Homemade approach, taking a few notes from Miss Sandra Lee, who is flawless, if not slightly annoying about it. After all, we were in Pomegranate which meant I could literally pick up any ingredient, throw it in my cart and not look for a Hashgacha (Kosher Symbol, for those of you who do not live in New York/are not Jewish). This supermarket trip was of great inspiration. Any time I am developing a recipe for dinner I don't write it down first and than pick up all the ingredients on my list. I improvise with what's on sale and what looks great. I'll show you what I've come up with. The results were phenomenal and we ate too fast to take any decent pictures. Let's get to cooking!

Wild Flounder Fish Tacos With Black Bean Mango Salsa

1/4 Cup Canola Oil
2 Tbs. Coconut Oil
1 Lb. of Filleted Wild Flounder
1-2 Eggs (for dredging)
1/2 Cup of Flour
Salt and Pepper
1 Tsp. Hot Paprika
1/2 Cup of Seasoned Panko
1 Cup of Shredded Lettuce, seasoned with a dot of salt and vinegar
1 Package of Small Round Flour Tortillas
1 Package of Pomegranate Black Bean Mango Salsa
1 Package of Ready-Made Guacamole

Set up a dredging station for the fish. Mix together the Flour and Panko with all the spices on a plate. In a bowl whisk the egg. In the meantime heat up a Large pan with the Canola and Coconut Oil. The Coconut oil will add a deeper flavor to the fish but if you don't have, don't worry. Dredge the Flounder through the egg and than through the Flour/Panko mixture. Once the oil is heated up, add the fish and pan fry for about a minute or less on each side. Place cooked fish on a plate lined with paper towel. You can also fry up your Tortillas for about 45 seconds each side to make them taste even better. Assemble your taco by layering the Guacamole, Shredded Lettuce, Fish and Salsa on top of your Tortilla, Enjoy!