If there’s anything I’ve learned about feeding kids it’s this: if they don’t like a specific food try incorporating it into a dinner they love. For example, fish is not Jackson’s favourite, but bundling it into a taco is the makeover this ingredient needed in order for it to meet his approval. He adores all manner of Mexican food, and when seasoned bits of firm white fish are combined with a spicy slaw and cilantro sour cream, then wrapped in a floury tortilla shell, the fish is suddenly oozing with appeal.
Serve this dish with a side of chips and guacamole, or a simple salad. And don’t forget to add a paloma; this fruity spin on a traditional margarita is the grown-up version of a pat-on-the-back you deserve for serving a supper everyone enjoys.
- 1 1/2 lbs. thick white fish fillets, like halibut or cod
- olive oil
- salt and pepper
- chili powder
- 8 - 12 flour or corn tortillas*
- Tomato salsa
- Spicy coleslaw (recipe below)
- Cilantro sour cream (recipe below)
- Optional: crumbled queso fresco or feta, guacamole, lime wedges, pickled jalapeños, fresh cilantro
Brush both sides of the fish with olive oil and sprinkle with salt, pepper, and chili powder. Heat your grill to medium-high and cook the fish for 4-5 minutes, or until it's firm enough to turn. Flip and grill the other side for 3-4 minutes or until firm, opaque, and juicy. Transfer to a plate and slice or flake fish into pieces.
Place the fish, tortillas and remaining toppings on the table and let everyone assemble their own tacos.
*If you have time, brush the tortillas with a little olive oil and give them a few minutes on the grill when the fish is done cooking.
- 2 cups shredded cabbage
- 1 large carrot, peeled and grated
- 1/4 cup mayonnaise
- juice 1/2 lime
- 1/2 - 1 teaspoon hot sauce
Place the cabbage and carrot in a bowl and toss with your hands to combine. In a small bowl, stir together the mayonnaise, lime juice, and hot sauce. Pour the mayonnaise mixture over the cabbage and mix wll. Season to taste with salt.
Cilantro Sour Cream
Combine 1 cup sour cream or Greek yogurt, 2-3 tablespoons finely chopped cilantro, juice from 1/2 lime, and 1/4 teaspoon cumin in a small bowl. Season with salt and pepper and stir well.
Combine 1 part tequila with 2-3 parts grapefruit soda in a salt-rimmed glass filled with ice. Add the juice of 1/2 lime and stir well. Garnish with lime slice, if desired.
*To rim the glass, place some kosher salt on a small plate. Rub the rim of glass with lime and dip in the salt.
** If you don't have grapefruit-flavoured soda on hand, feel free to use grapefruit-infused sparkling water and sweeten the drink with simple syurp, to taste.