Kid-Friendly Fish Tacos

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My kids love almost anything served taco style. I think they just like eating with their hands. I like tacos because they are easy to make and can provide a one-dish meal for a casual summer dinner, or for a busy night.

Kid-Friendly Fish Tacos with Coleslaw and Chipotle Sauce

Now that grilling season is in full swing and the lazy days of summer are coming, these fish tacos will be making a more frequent appearance at our dinner table. My boys are not big cooked fish eaters. In fact, there is only one cooked fish dish that I've come up with in addition to these fish tacos that my boys will eat—Grilled Salmon with Thai Coconut Curry Sauce.

Last month, I made another version of fish tacos and shared it on Facebook. You can find a picture of those fish tacos there. I remember being in a hurry to make dinner that night and just quickly sprinkled some chili powder, garlic powder, salt, pepper, and olive oil on top of fresh tilapia fillets. After a quick grilling, the boys enjoyed the fish served taco style, with fresh avocado, tomato, lettuce, cilantro, scallions and Wickedly good fish taco sauce (made with 0% Greek yogurt).

This most recent version of fish tacos that I made used a similar seasoning, except I added some Spanish smoked paprika and decided to serve some coleslaw on top. Vegetables always seem to go down easier for my boys when served in a fun style.

Fish Tacos with Coleslaw and Chipotle Sauce

So, here are some tips for making kid-friendly fish tacos:

  • Choose a firm white fish such as tilapia, catfish, barramundi, or orange roughy. Flounder would be too delicate.
  • Come up with fun toppings such as tomatoes, avocado or guacamole, shredded lettuce, tomato salsa, fruit salsa, or coleslaw (recipe below).
  • Serve with a tangy sauce like Wickedly Good Fish Taco Sauce or Chipotle Yogurt Sauce (recipe below).
  • Put all the toppings out on the table in little bowls so the kids can help themselves.
  • After heating tortillas up in a pan or on the gas burner, keep them warm and soft in a clean cloth towel.
  • Eating tacos can be messy...that's ok. Let the kids use their fingers to pick up the extra little pieces that fall out.

Here are some more light grilling recipes that are all gluten-free:

Kid-Friendly Fish Tacos

These fish tacos are so easy to make and kid-friendly. It's a meal in one. Serves 4-6.

INGREDIENTS:

Coleslaw
4 cups coleslaw mix (or shredded cabbage and carrots)
2 tablespoon rice vinegar
1 tablespoon honey
1/8 teaspoon salt

Fish
4 fillets firm white fish such as tilapia
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon Spanish smoked paprika
salt, to taste

Chipotle Yogurt Sauce
1 chipotle pepper, seeds removed
1/2 cup non-fat Greek yogurt
2 tablespoons lowfat mayonnaise
dash of salt

To Serve
Corn tortillas (about 12)

DIRECTIONS:

Coleslaw

  • Mix all Coleslaw ingredients together in a medium bowl. Cover and chill until time to serve.

Fish

  • Drizzle olive oil on both sides of fish fillets, using your fingers to lightly cover all the pieces.
  • Sprinkle chili powder, smoked paprika and a little salt on each piece.
  • Grill on top of a lightly greased piece of foil until done (this keeps the fish from sticking to the grill). Flip the fish halfway through cooking, or just leave it alone and let it finish cooking without turning.

Chipotle Yogurt Sauce

  • Finely mince chipotle pepper (without the seeds or else it will be way too spicy). Mix with yogurt, mayonnaise and a dash of salt.

To Serve

  • Lightly toast corn tortillas over gas flame or in a cast iron pan. Let everyone serve themselves by topping the corn tortilla with some Grilled Fish, Coleslaw and a drizzle of Chipotle Yogurt Sauce.

Jeanette's Healthy Living recently won Circle of Moms' Top 25 Foodie Moms contest.

This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

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