• Helen Scott

Fish Tacos - Interactive Family Suppers


I firmly believe that a family that eats together eats more, which while not good for my waistline, is definitely a bonus for my kids' consumption! Here is the first of a few interactive, self assembly family meals, to make mealtimes more interesting than a plate of mince and mash...

I do not claim to make the most authentic Mexican tacos, but here is my winning formula:

Protein (fish/chicken/tofu) + sauteed onion + capsicums + guacamole + salsa + sour cream + grated cheese + taco/wrap/tortilla

What you need:

500g white fish. We used sustainably sourced, fresh wild snapper from MM Fresh.

100g white flour

200g breadcrumbs

2 eggs

tsp oregano/chipotle/cayenne/chilli (depending on how hot your kids can take it)

coconut oil to fry

150g grated cheddar

150g sour cream

1 lettuce, leaves torn off and kept whole

2 ripe avocadoes

1 clove of garlic minced

1 lime

1 red pepper

1 yellow pepper

1 red onion

Box of tacos/wraps/tortillas

Tomato salsa

6 large tomatoes, skinned & deseeded

1/2 red onion finely chopped

1/2 cup freshly chopped coriander

1 clove of garlic minced

1 red chilli

1 green chilli (for colour, or just use 2 red ones)

1 tablespoon coconut sugar

1 tablespoon of your finest olive oil

Juice of one lime

Salt to taste


Grate your cheese in a bowl.

To make a quick guac, dice your avocado and immediately drown it in the juice of 1 lime to stop it from going brown. Add 1 clove minced garlic and combine. This is a super quick guac without any spice in case the kids don't like it.

Place sour cream in a bowl.

Tear whole lettuce leaves off and place in a bowl.

Prep your salsa: Boil the kettle. Take each tomato and put a tiny cross with a knife in the bottom of each to facilitate its peeling. Immerse the tomatoes in boiling water for a few minutes (no longer, else they'll cook) then remove the skins. Chop the tomatoes into quarters and remove the seeds. If you don't, your salsa will be a bit watery. Finely chop the tomato flesh and place into the serving bowl you'll use. Add the finely chopped red onion, minced garlic, chopped coriander, finely chopped chillies, sugar, olive oil, lime juice and salt to taste. Stir the ingredients all together.

Slice your red onion into thin circles and peppers into strips. Fry the onion gently in coconut oil. Once soft, add the peppers and cook until a little soft. Keep them in the pan to keep warm.

Prepare 3 bowls for your fish coating. 1. plain flour. 2. egg - fork it through. 3. breadcrumbs + oregano + cayenne + chipotle - as hot as your kids can take it. Cut your fish into strips and dip in this order: 1. flour 2. egg. 3. breadcrumbs. Fry in coconut oil for a few minutes each side. Place on kitchen roll after to absorb excess fat.

Place everything on the table while you warm your tacos/tortillas.


Serves family of 4.

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