Fish Tacos

Fish Tacos
Amber Kelley
Winner of Food Network Star Kids,

Natural gas is so great because I can control the temperature really easily, and the pan gets up to temperature super fast.

Chef will need:
  • Lime juicer
  • cutting board
  • chef's knife
  • 2 small bowls for salt and pepper
  • whisk
  • 4 medium bowls
  • baking dish
  • big plate
  • big mixing bowl
  • 7 small bowls
  • 1 medium plate
  • paper towels
  • cast iron skillet (13 inch)
  • fork
  • metal spatula
  • fish spatula
  • tongs
  • plate
  • serving plate for: fish, tortillas
  • serving bowl for: pico, slaw
  • 1 serving plate for final dish
  • 3 pounds
  • Salt and freshly ground black pepper
  • 1/2 cup
  • Juice of 2 limes
  • ½ cup fresh cilantro leaves chopped
Pico de gallo
  • 2 avocado peeled, pitted, and chopped into chunks
  • 4 cups chopped tomato
  • ½ cup small-diced red onion
  • ½ cup fresh cilantro chopped
  • 6 tablespoons freshly squeezed lime juice
  • ½ teaspoon fresh minced jalapeño pepper optional
  • Salt and freshly ground black pepper
Cabbage Slaw
  • 1 small head red cabbage shredded thinly (about 8 heaping cups)
  • 4 Tablespoons mayonnaise
  • Juice of 2 limes
  • Fresh cilantro chopped
  • Salt and freshly ground black pepper
  • Corn tortillas
  • Limes to squeeze on tacos
  • Fresh cilantro chopped
  • Cut your fish into 4 inch wide fillets. Sprinkle both sides of the fish with salt and black pepper, and place it in a medium baking dish. Whisk together the oil, lime juice, and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes.
  • In a bowl, mix all the pico de gallo ingredients, seasoning with salt and black pepper to taste. Set aside.
  • In another bowl, mix all the slaw ingredients, including chopped cilantro and salt and black pepper to taste. Set aside.
  • Heat 2 TBSP grapeseed oil in a large cast iron skillet over high heat. Pat your fish dry with paper towels, and add to the pan. Cook the fish for 4 minutes on the first side and then flip and cook for 1 minute or so, depending on the thickness of the fish. Remove and let rest for 5 minutes. Flake the fish into bite-size pieces with a fork.
  • Over the open flame, hold your corn tortillas with tongs until they are heated through, and getting a slight char.
  • Place the fish, pico de gallo, slaw, tortillas, and other garnishes on the table and let your guests fill their tortillas to their liking.
from Amber
Meet The Chef
Winner of Food Network Star Kids,