Fish Tacos With Fennel Slaw
Fish tacos are a great way to introduce fish to kids. Fish is usually fried for tacos, but here we bake it with anti-inflammatory herbs and spices. This recipe is great served alongside a helping of brown rice and our Pinto Bean Dip. Other nice additions are Guacamole and Pico de Gallo. Feel free to substitute any white fish, like pollack or flounder.
Serves 4 Prep time: 20 minutes Cook time: 20 minutes
Ingredients
1 pound cod (or any white fish)
1 tablespoon Tex Mex Spice blend (see recipe)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice (approximately 2 limes)
½ cup chopped scallions
½ cup chopped cilantro
8 (6-inch) corn tortillas
½ recipe Fennel Slaw (see below)
Procedure
Preheat oven to 350°F.
In a casserole dish, season fish with Tex-Mex Spice Blend. Then add olive oil, lime juice, onions and cilantro, making sure fish is evenly coated on both sides.
Bake for 15-20 minutes (depending on thickness of fillet), until fish is opaque white throughout and flakes easily with a fork. Using a large spoon, break up fish fillets into large chunks.
While fish is cooking, warm tortillas either in a skillet on the stovetop (30 seconds- 1 minute each side) or you can stack them, wrap the stack in tin foil and place them in the oven for about 7-8 minutes, until warmed through.
Serve a portion of fish on each corn tortilla, top with slaw (and anything else you wish) and enjoy!
Baby food: Serve the fish on its own. Eliminate the fennel slaw, or cook the veggies until they are soft and can be cut small or pureed.
Fennel Slaw
This recipe is great for little hands to help with when it’s time to massage the cabbage, which helps break down the cabbage and soften it. It’s a delicious accompaniment to chicken tenders or fish tacos.
Serves 6 Prep time: 25 minutes
Ingredients
2 cups shredded red cabbage (about 1/2 a small cabbage)
1 teaspoon salt, divided
1/4 cup chopped fresh cilantro
1 tablespoon orange juice
2 tablespoons lime juice
2 teaspoons rice wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 medium carrot, grated (about 1/2 cup)
1 medium bulb fennel, finely sliced (about 1 cup)
1/2 cup pumpkin seeds, toasted
Procedure
1. Place shredded cabbage in a large bowl with 1/2 teaspoon of salt. Massage with your hands for 3 to 4 minutes. Leave to rest.
2. In a small bowl, whisk orange juice, lime juice, vinegar, oil, honey, and remaining salt.
3. Add carrots, fennel, cilantro, pumpkin seeds, and dressing to the bowl with the cabbage. Mix well.
Baby food: The raw veggies in this recipe are challenging to chew and not appropriate for babies. Instead, cook cabbage, carrots, fennel in olive oil and a bit of orange juice until they are quite soft. Add cilantro and then mash or puree. Do not add honey for babies under 12 months old.