Let them eat Fish

Here’s a way to get your kids to eat fish.  By combining what they like with what they don’t, as in Fun Fiesta Fish Tacos. Kids love to eat tacos and by adding fish instead of ground beef you make them more healthy. The kids will love to build their own tacos adding all of their favorite ingredients, you will love the fact that your kids are eating right. Now this recipe does call for beer in the batter for the fish but all of the alcohol gets cooked out leaving you with a light and flavorful dish that, my kids love and yours will too!

Fish tacos are a favorite food in Mexico.

In Mexico you will find fish tacos on several restaurants menus. There is little question that people have been eating fish tacos in the coastal areas of Mexico for an awfully long time. It probably goes back thousands of years when people first wrapped their afternoons catch into a Masa type of bread.Masa is Spanish for dough; it is sometimes referred to as cornmeal dough (masa de maíz in Spanish). It is used for making corn tortillas, tamales, pupusas, arepas many other Latin American dishes. The dried and powdered form is called masa de harina or Maseca (which is actually a commercial brand); it is reconstituted with water.

 Make tonight a taco night and follow this with a taco night every week just change the ingredients or the style of the taco. Example: Indian fry bread tacos, Pita pocket tacos, or Mexican stuffed beef empanadas. Over the course of the next several weeks I will be teaching you new ways to enjoy this favorite food. I will also tell you a little about the history of the various tacos and how they are enjoyed today.

For your Fiesta fish Tacos you will need:

¾ cup of beer

¾ cup all-purpose flour

½ teaspoon salt

¼ teaspoon oregano

½ teaspoon cumin

¼ teaspoon dry mustard

¼ teaspoon cayenne pepper

¼ teaspoon ground pepper

1 to 1 ¼ pounds of tilapia, sliced into ½ inch strips, not more than 1 ½ inches long

3 tablespoons of vegetable oil

Filling

Shredded Lettuce

Shredded Cheddar Cheese

Chopped Tomatoes

Salsa/ Pico de gallo

 

Preparation

1. Add beer, all-purpose flour, salt, oregano, cumin, mustard, cayenne and pepper to a bowl and blend till smooth scraping the side as necessary. Add fish, turning to coat all sides.

2. Heat 1 ½ tablespoons of oil in a large nonstick pan over medium heat. Add about half of the chicken to the pan Cook till golden brown, about 3-4 minutes per side. Transfer cooked fish to a plate; keep warm. Add the rest of the oil and the remaining fish to the pan; cook as directed above, reducing the heat if necessary.

Serve with soft and hard taco shells

Fill the tacos with:

Fried Fish

Shredded Lettuce

Cheddar cheese

Chopped Tomatoes

Salsa/ Pico de gallo