Fish Taco’s today form GlocknersPlace.com for the Cinco de Mayo celebration. We used fresh caught Flounder From today’s Kayak fishing trip.

Ingredients for the Fish Taco’s:

8 Corn/Flour Tortillas
1 pound fresh flounder
2 tablespoons of southwest seasoning (We used Pampered Chef Southwest Seasoning)
2-3 tbsp Olive Oil
Juice and Zest of 1 lime
Jicama Root Salad (See Recipe)
Sliced Red Onion

How To:
Season the fish evenly on both sides with the southwest seasoning, olive oil, and lime zest and juice.
Wrap in the fish in an aluminum foil pouch. Bake at 350 degrees for 20 minutes.
Meanwhile, microwave the stack of tortillas on low until warm, 15 to 30 seconds.
Transfer 2 tortillas to a dinner plate, placing side by side. Place the fish evenly in the center of the tortilla shells. Top with the jicama salad and sliced red onion. Fold the tortillas and serve.
Makes 4 Servings
Ingredients for the Jicama Salad:
1 Jicama Root peeled and sliced matchstick thin
1 tsp salt
2 tsp sugar
2 tablespoons cilantro finely chopped
½ tsp cumin
Fresh black pepper
2-3 tbsp Olive Oil
Juice and Zest of 2 limes

How To:
Place jicama in a bowl, sprinkle with the sugar and salt. Add the zest and juice of 1 lime. Let this stand for about 15 minutes.
In another small bowl add cilantro, cumin, zest and juice of 1 lime. Whisk in olive oil. Pour over jicama and season with salt and pepper to taste.