Chef Helena’s Fish Tacos & Black Bean Salad: Kids Cook

On Wednesday, May 27th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page

Chef Helena will take you through Fish taco recipe! We hope you can join us!!

Black Bean and Corn Salad with Fish Tacos

This recipe serves 4 people & it should take you about 20-25 minutes to prepare.

Be sure to wash your hands and measure out your ingredients before we begin!

Get ready by getting out a:

• cutting board/ wet towel
• Chef knife
• Frying pan for fish
• 3 bowls for fish fry
• 1 bowl for salad
• 1 wooden spoon
• 2 tasting spoons
• Measuring spoons
• Bowls 4 ingredients
• 4 dinner plates
• Tongs

Ingredients for Corn & Black Bean Salad:

• ¼ cup black bean
• 1 cup corn cooked
• 1 clove garlic grated
• 1 tablespoon olive oil
• 1 tablespoon parsley
• Juice of ½-1 lime or lemon
• Salt and pepper to taste
• 1 tablespoon honey

Ingredients for Fish Tacos:

• 1 cup fish, sliced into long pieces or nuggets (Any fish works like pollock, cod, snapper, salmon. You can even use shrimp, calamari or oysters too)
• ½ cup flour
• 1 egg
• 1 cup bread crumbs
• Salt and pepper
• Flour or corn taco
• Oil
• Sour cream
• Salsa
• Chopped lettuce

Instructions for Salad:

1. In a large bowl, place bean, corn and garlic Drizzle oil and season with parsley, lime juice salt, pepper and honey. Taste and adjust your seasonings according to your taste This is great as a salsa, a salad or just as a healthy snack, you can even serve this warm as a side dish.

Instructions for Fish Tacos:

1. Get out 3 bowls, place flour in one, egg in another and bread crumbs in the last, season all with salt and pepper Take you fish and dip into flour first, then egg, then bread crumbs, set aside In a pot place 2 inches of oil into in and heat to 350 on medium Place one piece of fish in at a time and fry until golden brown Drain on a cooling rack over a jelly roll pan Place a bit of lettuce onto taco shell, top with fish, sour cream and salsa.