mango-fish-tacos-pbs

People often assume that since I regularly cook at home, my kids must be voracious eaters. I wish! Instead we go through seasons where they are eating anything and everything to eating the same thing nearly daily (PB & J is a very popular standby in our home). However, nothing brings me more motherly satisfaction than when my kids eat outside of their comfort zone and discover new foods they actually enjoy.

Many young children enjoy predictability when it comes to the foods they eat. Introducing new foods using a stair step approach alleviates anxiety for both parent and child. Instead of introducing an entirely new meal and expecting your child to eat every last bite on the plate, try offering a couple side dish options they are familiar with and show them how to eat it in a new way. I found this to be effective when I started making fish tacos.

With fish tacos I only add a small piece of grilled Mahi-Mahi fish to a warm corn tortilla. Because my kids love traditional tacos, they were more familiar with adding certain fix-ins. However, with these fish tacos I decided to go tropical by making my salsa with mangos and cucumbers instead of tomatoes. I added tender slices of ripe avocado instead of guacamole, which complimented the tacos nicely.

These tacos have become a hit in our home and I hope they will in yours too! Enjoy!

Recipe: Grilled Fish Tacos

  • Prep Time: 10 min(s)
  • Cook Time: 6 min(s)
  • Total Time: 16 min(s)
  • Servings: 4

A simple recipe for easy Fish Tacos.

Ingredients

    1 pound Mahi Mahi fillets

    4 limes

    Kosher salt and pepper

    2 ripe mangoes, skin removed and diced

    ½ cucumber, diced

    ¼ cup diced red onion

    3 tablespoons chopped cilantro

    2 cups thinly shredded red cabbage

    1 large ripe avocado, thinly sliced

    8 corn tortillas

Instructions

    Preheat and oil a grill pan on high heat.

    Cut the fillets length wise in 1 inch strips. Squeeze fresh lime juice from one lime over the fish and season with salt and pepper.

    Grill the fish for 5 minutes and flip. Cook for an additional minutes or until the fish is cooked through. Set aside.

    In a small bowl toss the mango, cucumber, red onion, cilantro, and the juice of one fresh lime.

    Grill tortillas for 30 seconds on each side to soften.

    Finish each taco with a piece of fish, generous amount of mango salsa, red cabbage and avocado slices.

    Cut the remaining limes into wedges and serve alongside the tacos.

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