I love a good fish taco. I rely on its simple, no-fuss freshness. Also, it tends to be my “go-to” food item on a restaurant menu if I can’t decide and the server is hovering.

So when I decided to make fish tacos at home last week, I stepped out of my comfort zone to prepare them with frozen flounder instead of fresh mahi-mahi, wahoo or cobia, my three favorite fresh fish choices. I realize that not everybody has access to fresh fish.

Let me start by stating-I make a lot of mistakes. (Whew! That felt good.)

It’s rare that I post my mishaps, mistakes and floundering kitchen gaffs, but that’s exactly what I’m offering today.

Enter frozen flounder fish taco faux pax #1 and #2.

I didn’t buy enough frozen flounder! Gasp! I forgot about the shrink on frozen fish, boy it’s been years since I pitched that story to a buyer at a trade show, and I used corn tortillas instead of flour tortillas.

Don’t get me wrong-the flavor & texture were all that we wanted: spicy, crunchy, sweet, fresh and flaky, except…

I know there are those of you who only eat corn tortillas and those of you that prefer flour. I can assure you, this recipe begged for a flour tortilla, but Elvis likes corn, so that’s what I used. Sigh!

I made a honey mango coleslaw thirty minutes prior and placed it in the refrigerator. My thought was to put it directly on the taco, and I suggested it to Elvis, but he objected, and that dear reader was what made me realize the super-crunch of the corn tortilla/coleslaw mix was exactly what I didn’t want. Nevermind that Elvis doesn’t like slaw on his taco.

I should have listened to my gut and bought flour tortillas.

So check back for next week’s fish taco. I’m buying more frozen flounder and flour tortillas, then I’ll post the honey mango coleslaw recipe for you, too.

Happy Monday!