Gordon Ramsay Fish Tacos Recipe
Do you want a meal that tastes like a vacation? This Gordon Ramsay Fish Tacos Recipe is the answer. It is fresh, fast, and very yummy.
Equipment
- Large Non-Stick Frying Pan
- Medium mixing bowl
- Small mixing bowl
- Sharp chef's knife
- Cutting Board
- Measuring Spoons
- Kitchen tongs
Ingredients
- 1 lb White Fish Fillets
- 8 small Corn Tortillas
- 2 cups Red Cabbage
- 1/2 cup Sour Cream
- 2 tbsp Olive Oil
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 2 whole Limes
- 1/4 cup Fresh Cilantro
- 1 tsp Honey
- 1/2 tsp Sea Salt
Instructions
- Season the Fish: Pat your fish dry with a clean paper towel. Rub it with oil, chili powder, and ground cumin. Ensure every inch of the fish has flavor.
- Make the Slaw: Shred the cabbage into very thin, long strips. Mix it with lime juice, salt, and chopped cilantro. Let it sit so the flavors can marry.
- Whisk the Sauce: Stir the sour cream with lime zest and honey. Add a pinch of salt to make it pop. Set this aside to use as a topping.
- Cook the Fish: Heat your pan over a medium-high heat setting. Place the fish in and cook for three minutes. Flip it once until it is fully opaque.
- Warm the Tortillas: Place tortillas directly over a low gas flame. Toast them for ten seconds on each side until charred. Keep them warm inside a clean kitchen towel.
- Build the Taco: Break the cooked fish into large, chunky pieces. Place fish in the center of a warm tortilla. Top with crunchy slaw and a drizzle of sauce.
Notes
➔ Use very fresh fish to avoid any fishy smell.
➔ Do not overcook the fish or it gets dry.
➔ Toast your tortillas until they have small black spots.
➔ Slice the cabbage very thin for the best crunch.
➔ Add extra lime juice right before you start eating.
➔ Use a heavy pan to get a good sear.
➔ Pat the fish very dry before adding the spices.
➔ Serve the tacos immediately while the fish is hot.