Cooking

Maybe you haven’t noticed, but in the two years that I’ve been writing this blog, I’ve posted precisely one recipe that involves fish (and considering that it was for tuna salad, I’m not entirely sure that it even counts).

This is a real recipe with real fish, the kind that didn’t come in a can.

In the past year I’ve learned that I don’t have to be a huge fan of fish to enjoy fish tacos. This has come as a bit of a shock, particularly when I realized that the taco fish didn’t have to be deep fried.

Huh. You learn something new every day.

Something to note before starting this recipe: a recommended serving size for fish is 3-4 ounces per person. I find that when it comes to tacos, you end up eating roughly half the amount of meat simply because your taco shell is stuffed with other things. Therefore, for our family of three, we could easily get away with a total 5-6 ounces of fish for the entire family.

Ingredients

• Swordfish steak, approximately 2 oz per person
• Chipotle powder
• Lime juice
• Olive oil
• Toppings of choice: cabbage, salsa, onions, cheese, avocado, etc.

Sprinkle the swordfish steak with chipotle powder. Set aside.

Preheat grill to medium-high.

Before transferring the fish to the grill, give it a squirt of lime and a drizzle of olive oil.

Grill for 5 minutes. Flip. Grill for two more minutes.

Serve with warmed corn tortillas, shredded cabbage, avocado, mango salsa and crumbled cotija cheese.

Results

“Wait. What?” asked the Tiny Kitchen Assistant. “You fed me fish? With a sword? You’re joking me! No, really, are you joking? You’re not using your sarcastic voice. I’m so confused. The fish has a sword and I ate it?”

“Yes, it had a sword, but the sword wasn’t on there when I cooked it.”

“This is a joke, right? Google it. I want to see!”

“But did you like it?” I asked.

“Well, yeah, but I’m not sure about this sword business.”

Tags: entree, fish, kid-friendly, mexican, Recipe, taco

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