Summer is a great time to serve up fish tacos because whether you cook these on a grill or in a pan, they only take minutes to prepare -- and who wants to spend hours cooking, when the weather is so nice? My kid is a pretty picky eater, and because of her allergies, she could not eat any seafood until after age 2, or any shellfish until age 6 (we're still limited to mollusks only, the shellfish front). But to my constant surprise, fish is one of the few foods she will eat, without complaint, every time. (In fact, for her 6th birthday dinner, all she wanted was a platter of raw fish, with a side of white rice and some soy sauce. Whatever.)
Whether your kids love fish or not, when you serve these tacos up with some fresh lime wedges, roasted corn and bean salad, and fresh avocado guacamole on top, the delicate fish flavor is actually well masked and so well complimented that there's really nothing not to love. The scallops give a meaty sweetness that's extra delicious too.
Ingredients:
Corn tortillas or taco shells (depending if you prefer soft or crunchy tacos, of course)
Corn and black bean salad (made with roasted corn, black beans, lime juice, chopped cilantro)
Avocado guacamole (made with mashed avocado, chopped shallot, tomato, and cilantro, lime juice, salt)
Sole or flounder filets
Sea scallops
Lime wedges
Fresh chopped cilantro and hot sauce (optional) to garnish
To prepare:
Whether your kids love fish or not, when you serve these tacos up with some fresh lime wedges, roasted corn and bean salad, and fresh avocado guacamole on top, the delicate fish flavor is actually well masked and so well complimented that there's really nothing not to love. The scallops give a meaty sweetness that's extra delicious too.
Ingredients:
Corn tortillas or taco shells (depending if you prefer soft or crunchy tacos, of course)
Corn and black bean salad (made with roasted corn, black beans, lime juice, chopped cilantro)
Avocado guacamole (made with mashed avocado, chopped shallot, tomato, and cilantro, lime juice, salt)
Sole or flounder filets
Sea scallops
Lime wedges
Fresh chopped cilantro and hot sauce (optional) to garnish
To prepare:
- Drizzle fish and scallops with olive oil and season with salt and pepper.
- Grill or sautee fish for just 2 minutes per side in a hot pan or on a very well greased grill. (NOTE: A special fish grilling rack can be helpful to prevent sticking; or you can try this trick I just learned, which is rubbing the flesh of a halved raw potato all over the grill rack before you heat it, and apparently the starch from the potato coats the metal and somehow helps create a slicker, less sticky surface to cook your food on.)
- Meanwhile, warm up your corn tortillas or taco shells in the oven, or on the grill, aside.
- Squeeze fresh lime over cooked fish and serve on top of warm tacos or tortillas, topping with corn and black bean salad, avocado guacamole, a sprinkle of chopped, cilantro and a drizzle of hot sauce if you like heat.
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