WILD MEXICAN BABY FLOUNDER TAQUITOS

Makes 6 taquitos.

Ingredients...

1 Lb of Flounder
1 & 1/2 Cup Tomatoes
1 Cup White Onion
1 Ear of Corn
1/2 Cup Cilantro
1 Lemon
Olive Oil
Salt & Pepper
Flour Tortillas

Preheat oven to 35o degrees.
Set the baby flounder in a glass dish and rub with olive oil, fresh squeezed lemon and salt and pepper. Place in the oven until you can smell it (roughly 25 minutes).

Dice tomatoes and white onion, add cilantro. Squeeze the other half of the lemon and mix together. Salt and Pepper to taste.

Take one ear of corn and slice the kernels off. Place in a pan on high heat, occasionally moving them around so they get evenly browned. When done, add to your tomato, white onion and cilantro mixture.

I wasn't quite sure how I was going to do the tacos so I took a large frying pan and added recycled onion oil from my onion rings that I made a few nights ago. My fish was done and I was ready to assemble. Lay a flour tortilla flat and place vegetable and cilantro mixture and top with flounder. Roll them right up. When oil is hot enough, you can put 2 in at a time. Make sure you place the opening face down so the hot oil instantly seals in the goods. Let each side cook for 3 minutes.

Light, healthy, beach living food for the desert...

IF THIS DISH WERE AN OUTFIT

Maison Martin Margiela