Fish Tacos That the Kiddos Will Love
Children are notoriously picky eaters. Convincing your kiddos to eat healthy foods like vegetables and seafood can be tough. Fish tacos are a great option to get your children to eat more of both. Even the pickiest of eaters often can’t resist a taco.
Along with being a family favorite, tacos are easy to make. You can whip up restaurant quality fish tacos in your kitchen in under 30 minutes. Here are two of our favorite recipes for Taco Tuesdays.
Grilled Fish Tacos with Cilantro Coleslaw
1 cup red onion, chopped
1 ¼ cups cilantro, chopped
1/4 cup olive oil
10 tablespoons lime juice
6 tablespoons orange juice
4 garlic cloves, minced
2 tablespoons oregano
2 pounds tilapia
2 cups mayonnaise
2 tablespoons milk
1 cup red onion, thinly sliced
4 carrots, thinly sliced
1 cabbage head, thinly sliced
8 – 10 corn tortillas
Salt and pepper to taste
1. Mix together the garlic, oregano, orange juice and olive oil plus 6 tablespoons of lime juice, ¼ cup of cilantro and 1 cup of chopped red onions.
2. Pour the mixture into a large Ziplock bag.
3. Pat down the tilapia fillets with a paper towel to remove any excess water. Then sprinkle with salt and pepper and place inside the Ziplock bag.
4. Chill the fish and onion mixture in the fridge for at least 15 minutes before grilling.
5. Mix together the remaining cilantro plus the thinly sliced red onion, cabbage and carrots in a medium sized bowl for the cilantro coleslaw.
6. In a small bowl, mix together the mayonnaise, milk and remaining lime juice. Once it is thoroughly mixed, drizzle it over the cabbage mixture and stir to complete the cilantro coleslaw.
7. Heat up the grill or broiler and remove the tilapia from the fridge.
8. Grill the fish for 2 to 5 minutes on each side or until it is opaque and flakes when touched with a fork.
9. Break the fish up into small pieces and place in a bowl with a serving spoon.
10. Heat up the tortillas on the grill for 30 to 60 seconds.
11. Serve on the tortillas with the tilapia topped by the cilantro coleslaw and lime wedges on the side.
Breaded Fish Tacos with Mild Pineapple Salsa
8-10 small flour tortillas
10 oz. Lightly Breaded Fish Sticks
1 avocado, diced
2 cups pineapple, diced
1 ear sweet corn, cooked
½ cup red onion, diced
1 lime, juice only
1 tablespoon cilantro, minced
Dash of salt
1. Follow the baking instructions on the package of fish sticks.
2. Mix together the diced pineapple, cooked sweet corn, red onion, and cilantro. Then mix in the lime juice and a dash of salt.
3. Warm up the tortillas in a skillet.
4. Once the fish sticks are lightly browned, serve on the tortillas topped with the pineapple salsa, and diced avocado.
Do you have a favorite fish taco recipe? Share it with us in the comments!
Swing by City Fish Market to pick up the freshest fish in Connecticut for your seafood tacos!