Anne Burrell’s 5-Star Fish Tacos | Secrets of a Restaurant Chef | Food Network

Crispy fried fish topped with crunchy cabbage and creamy avocado all wrapped up in a tortilla = pure perfection!
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Fish Tacos
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 4 servings

Ingredients

Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt

Cabbage:
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced

Directions

Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

Cabbage:
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

To cook and assemble:
Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

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Anne Burrell’s Fish Tacos | Secrets of a Restaurant Chef | Food Network

fish tacos so i’m making a little marinade for some fish we’re gonna take a look-see at my fish in a second here but i’m squeezing some limes okay so lime now i’ve got a little pimenton that we’re gonna use smoky spanish paprika we’re gonna use this to marinate my fish like this is not a spicy thing but if you or your kids like spicy stuff go ahead and add it hey i’m gonna do a little salt here now i’m gonna set this lime zest and juice aside and we’re gonna get back to that in a little bit i’ve got a little vegetable oil we’re doing neutrally flavored stuff here okay and then i’ve got a whole bunch of garlic that i’m gonna use for all sorts of things so i’m gonna go ahead and get my garlic prepped also so yes i’m doing fun stuff but i’m also thinking like a chef thinking like a cook i’m loving that one all right so a couple of cloves for my fish marinade and then i’m going to use a couple cloves for other stuff later on so we’re going to do some corn salsa and we’re making cupcakes today too it’s a kid’s birthday party i love this menu and it’s also so seasonally appropriate yay we’re loving that and you know what everybody loves a taco and a cupcake all right so let’s peel these guys garlic smash i’m gonna put that in my marinade as well a couple garlic cloves for later on smelling good all right so i’m gonna grab some fish i’m gonna get a little fish board i’ve got a fish knife and then we’ll have easy fish cleanup later on all right we’ve got a little cod i’m a cod person you know what this is a mild very mild white flesh fish it’s kind of like what we use in fish sticks so if you think your kids or you are not a fish fan go ahead use chicken use pork knock yourself out but use something that first of all looks fresh does not smell like what it is if it smells like a fish hey guess what we don’t want it this is exactly what happens in a restaurant too just because we’re making fish tacos for our kids birthday party it’s the same thing we do in a restaurant so we look at it we make an impression hey we give it a little poke how you doing and if it leaves a fingerprint or it leaves an impression guess what not fresh we’re going to kind of cut like nice sort of big wide pieces so we think about like how we’re gonna fold this up in a tortilla later on this is what we call fish finger or skinny little fish fillets there we go we’re gonna marinate that and we’re gonna let it hang out in the fridge we’re gonna cover it and you know what this could be a so have done yesterday kind of thing i don’t know loving that loving that so all right a couple more there we go nicey nicey let’s get this all sort of tossed around okay now let’s get it hanging out in the fridge so we’re gonna do a little honey and a little vinegar to dress our cabbage slaw so let’s go ahead and just get that mixed up with my lime juice like hey honey how cute is that little honey bear little honey so we have like our lime stuff we have some sweetness we have some sour i’m gonna get this all hanging around for a little bit a little salt and a little oil so guess what we’re making a big fat vinaigrette hey yep i’ll mix it up and then standing by so i’m going to go ahead and start cutting my cabbage getting my scallions all prepped up my jalapenos prepped up now we’re making a savoy cabbage slaw i have some scallions that i chopped for this and jalapenos one jalapeno actually so i’m gonna use some more of that stuff later on so look it i did all of my miso plus got everything ready in the beginning this is a must do ahead we don’t like to serve raw cabbage and so the vinegar that’s in here really sort of acts like it’s cooking the whole thing so this also makes it more fun for the mom on the birthday party right we have to do this ahead and then everything’s already ready already that’s the beautiful part of mise and pause [Music] yay good and when we come back to this it’ll be all nice and soft all right so my fish this is some cod i’ve been marinating this you could do yesterday also if you want to and we’re just going to lay these on a little sheet tray now if you’re not a cod fan or if you’re not a fish fan chicken works here if you want to grill this or saute this that works also this is a nice thing to do together with your kids and even little kids can handle this and you know what it’s a great family activity fun to do together and you’re making good healthy food which we love love love all right little hand wash [Music] okay so look at fish and tortillas ready to go into the oven now we’re gonna go ahead and pop fish in the same oven 350 degrees for about eight or so minutes and my tortillas right in there as well look at that so my tortillas i took out of the oven i wrapped them in foil these are flour tortillas okay and put them on a little plate they’re warm they’re pliable they are not crispy at all you know like we like to keep them that way no hard taco shell here okay couple pieces of fish now i have my little slaw my cabbage slaw with some scallions and a little jalapeno that i made earlier with the lime vinaigrette lime and honey so you know what i’m always a big fan of an avocado on my taco as well and you know what these are fun to do they’re so good for you look at this cut them right in half take that pit right out there hey that’s the pits okay so go ahead take a little butter knife and when an avocado is ripe it comes right out of there slices through so beautifully nice look at that and this is also something that you can do ahead and this is something kids can do too if you do what i had just put it back together with the pit in there and look at that it stays nice and beautifully green okay look at this taco time for me perfect fish cooked perfectly my nice pliable tortilla this beautiful and bright and that creamy avocado you