My husband didn’t start eating tacos until he was in college. He told me that the just the word “taco” used to make him ill when he was a kid because the only tacos he knew were the ones they served in his school’s lunchroom: a hard shell that tasted like cardboard, greasy Sloppy Joe mix, wilted lettuce, soggy tomatoes and cold cheese. When he finally had a real Mexican taco in college, he said he couldn’t believe how delicious the real thing was.

I don’t know why fish tacos remind me of summer time, but they do. Maybe it’s because they seem lighter than chicken or beef tacos. All I do know is that it makes me hungry just thinking about all the fresh flavors like ripe tomato, fresh onion and fragrant cilantro all on top of cumin seasoned fish.

This is a fantastic and extremely healthy recipe to serve to a crowd by the pool or at the beach because it’s easy to double or triple the ingredients to suit your needs and I find that people love building their own tacos. Especially kids. My son, Kenya, is the master of building a taco from the tortilla up. I guarantee if you let kids add their own accompaniments and even roll them up like a taquito, they will be a fun meal and activity all in one!

Fish Tacos (Serves 4)

• 1 Lb Fish (use a flaky white fish such as tilapia, halibut, or snapper)

• 1/4 Tsp Salt
1/4 Tsp Cumin

• 1 Tbsp Olive Oil

• Juice of 1 Lime

• 1/4 Cup Cilantro, chopped

• Accompaniments: Guacamole, Sour Cream, Salsa and/or Lettuce
4-8 Corn Tortillas (depending on how full you make them)

1. Sprinkle the salt and cumin onto the fish.

2. Heat 1 tbsp olive oil in a large size pan over medium/high heat.

3. Cook the fish for 2-4 minutes on each side until cooked through and flaky.

4. Place the fish on a plate, flake with a fork into chucks and squeeze with lime juice and cilantro. Toss to coat.

5. Place 1/4 portion of the fish in each tortilla and top with
accompaniments.

6. Serve.


*If you want to serve the tacos warm, place the tortillas in a
 microwave between several pieces of moist paper towel for several
seconds or wrap in foil and place in a 350 oven for several minutes.

BIO: I started modeling and traveling the world at a very young age, tasting and being turned onto foods that were exciting and exotic to my Kentucky bred palette. When I was living in Paris, Milan, New York and traveling to places like Tokyo, Morocco and Sydney, I became obsessed with learning about local cuisine. I later went to culinary school. Then I became a parent. Parents’ lives are busy, but we also want our kids to have the best, so I started weelicious.com. The recipes are delicious, nutritious, and easy, but most important, they’re fast. I make cooking fun for both of us. I prop my son in his high chair and let him be part of the process. Who knows, maybe Kenya will be a great chef someday. Ahh… a mother’s dream.