With spring quickly approaching, lent in full swing and passover on it’s way, fish is being served in many homes this time of year.  For some, getting kids to eat fish is an uphill battle.  But when we take the pressure off of serving fish, it can be a great, fresh and healthy meal for kids and grownups alike.

So how do we get kids to try something they’re convinced they despise?  Let them think it’s their idea.  In my experience the best way to get kids to try new foods is to put them in charge of it – let them be their own chef.  One of my go-to tricks is setting up “bar” style whenever I want the kids to try something new.  By putting out an assortment of bowls full of fresh ingredients (and maybe a little encouragement to pick two-three new things), kids can create their own masterpieces and learn to love new fresh ingredients.

This Fish Taco Bar makes mealtime fun for the whole family.  Grilled, citrus sweetened fish, charred corn tortillas, colorful slaw and and assortment of other fresh ingredients give kids anything but an excuse to not like fish.

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Fish Taco Bar

Serves 4-6

Ingredients:

• Citrus Grilled Tilapia
• Corn tortillas
• Rainbow Slaw
• Garlic-Lime Crema
• Garden Fresh Pico de Gallo
• “Zuc”amole (or sliced avocado)
• lime wedges
• cilantro
• sliced radish
• Grilled Scallions

To Serve:

• Grill Tortillas just until browned in spots and still soft.  Keep warm.
• Lay out all ingredients “bar style” on the counter or table.
• Let kids create!

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Citrus Grilled Tilapia

Ingredients:

• 2 lbs Tilapia
• 1 1/2 large oranges, juiced
• 2 limes, juiced
• 2 tbsp olive oil
• 1 small handful cilantro, roughly chopped
• sea salt

Directions:

• Rinse fish and pat dry.
• In a small bowl, whisk together orange juice, lime juice and olive oil.  Add cilantro.
• Place fish in a shallow glass dish.  Pour marinade over fish.  Let sit for 30 minutes.
• Remove fish from marinade and sprinkle with sea salt.
• Grill fish in grill pan or on BBQ lined with foil

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Rainbow Slaw

Ingredients:

• 3-4 C thinly sliced purple cabbage
• 1 C thinly sliced green cabbage
• 2 tbsp freshly squeezed orange juice
• 1 tbsp freshly squeezed lime juice
• sea salt to taste

Directions:

1. In a large bowl, toss together cabbage, orange juice and lime juice.
2. Sprinkle with sea salt.  Set aside.

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Garden Fresh Pico de Gallo

Ingredients:

• 3 medium tomatoes, diced
• 1 small onion, diced
• 2 large garlic cloves, minced
• small handful cilantro leaves, chopped (approximately 1/4 cup)
• 1/2 Jalapeno or Serrano chile, finely diced (optional)
• 1 lime, juiced
• sea salt to taste

Directions:

1. In a medium/large bowl, gently mix together tomato, onion, garlic, cilantro and jalapeno (if using).
2. Add lime juice and salt.  Toss gently to mix.
3. Adjust seasonings with more lime and sea salt if needed.

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Garlic-Lime Crema

Ingredients:

• 1/4 C creme fraiche (or sour cream)
• 1 lime, juiced (approximately 1 tbsp)
• 1 small clove of garlic, minced
• sea salt to taste

Directions:

1. Whisk together creme fraiche, lime juice and garlic.
2. Season with sea salt.

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Grilled Scallions

Ingredients:

• scallions

Directions:

• Place clean scallions on a hot grill, turning occasionally until browned (approximately 2-4 minutes)

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“Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime”—Author unknown …

Or a new version for today’s children…

“Give a child a meal; you have fed him for today.  Teach a child to choose real food; and you have nourished him for a lifetime.”  Until next week…