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