Anne Burrell's 5-Star Fish Tacos | Secrets of a Restaurant Chef

Crispy fried fish topped with crunchy cabbage and creamy avocado all wrapped up in a tortilla = pure perfection! Get the recipe ▶https://foodtv.com/3esNntd Subscribe to Food Network ▶ http://foodtv.com/YouTube Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #FishTacos #SecretsOfARestaurantChef #FoodNetwork Anne Burrell's Fish Tacos | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=FbPzJDuVDf8&feature=youtu.be