Once Upon a Thyme – Flounder Tacos


It’s grilling season! Grilling isn’t just for proteins – grilling fruit caramelizes the natural sugars inside and brings out its sweetness. This recipe uses a grill pan but you can use an outdoor grill to achieve the same (or better!) results. The basil lime aioli used to top off these tacos can also be used for many other grilled dishes. Try spreading it on hamburger buns, as a dip for vegetables, or serving with beef kabobs. 



1 pint strawberries 

½ pineapple 

2 plum tomatoes 

½ purple onion, finely diced  

¼ cup honey 

Oil spray  

8-12 mini flour tortillas 

2 lb flounder filets 

2 tbsp canola oil  

2 tbsp McCormick chicken seasoning 

4 limes 

Cilantro or parsley for garnish  

Salt to taste 


 Basil Lime Aioli Ingredients: 

1 cup light mayonnaise  

3 cloves garlic 

1 cup packed basil leaves 

1 tsp salt 

1 tbsp honey  

½ cup lime juice 

  1. Place all ingredients into a food processor or blender.  Blend until smooth. Place into an airtight container. 
  2. Remove top from pineapple. Skin and core pineapple, creating wide wedges. 
  3. Lightly spray grill pan with oil, and place pineapple wedges on hot pan. Let sear for 2 minutes on each side.  
  4. Add canola oil to the same grill pan. Sprinkle McCormick chicken seasoning on both sides of flounder filets and sear 3-4 minutes per side. When cooked, use two forks to pull apart into small pieces. 
  5. Dice grilled pineapple, strawberries, and tomatoes into uniform pieces. Add to a bowl with purple onion, honey, juice from 2 limes, and salt to taste.  
  6. On an open small flame, lightly char both sides of the tortilla for about 10 seconds, moving it often to prevent it from burning. 
  7. To assemble tacos, place flounder into tacos and then layer strawberry pineapple salsa on top.  
  8. Garnish with parsley or cilantro and serve with lime wedges and basil lime aioli on the side.