If you’re a follower of my Instagram page, you’ll know that my family are huge fans of a) help-yourself food platters for dinner and b) anything stuffed into a taco or wrap. This recipe neatly combines the two as a build-yourself taco platter for everyone to get stuck into.
I love this way of eating. Not only is it usually quick to prepare (and can be prepped ahead), it’s a fantastic way of introducing new or lesser-liked foods to the table in a non-threatening way. Combining a “controversial” sauce or food (in my house, guacamole or anything avocado related is deemed as controversial!) with known favourites gives everyone the chance to give it ago without ruining the whole meal.
I have both a very adventurous eater and a picky eater and this approach has led the way to many foods and dishes becoming part of our meal rotation that I maybe would have shied away from in the worry that it wouldn’t be eaten. By 6pm, I really don’t have the energy or patience for meal time dramas!
Not everything is immediately embraced, but I’ve learned not to let this put me off, and am in fact usually pleasantly surprised at what a low-pressure, relaxed approach can do.
If your kids aren’t too keen on fish on its own, these are also lovely stuffed with my Grown Up Fish Fingers in the place of the marinated fish, which are milder tasting for little ones or less adventurous palettes, yet still delicious for the grown ups too. I’ve used cod here, but any fish and/or prawns would work beautifully.
Roll up those sleeves and tuck in…
For the fish:
- 500g cod fillets (or any other white fish), cut into fat strips
- 2 cloves crushed garlic
- 1 tbsp olive or coconut oil
- 1 red chilli, de-seeded and finely diced
- Zest and juice of 1 lime
- 2 tbsp honey
- A small bunch of fresh parsley or coriander, chopped (optional)
- Salt and pepper, to season
- 12 small soft tacos
- Salad leaves or shredded lettuce
- Chopped salad vegetables of your choice – such as tomatoes, cucumber, celery, bell peppers, sweetcorn
- Avocado slices (optional)
- Plain yogurt or soured cream for drizzling (I spiked mine with a little tabasco sauce for extra flavour)
- Extra lime wedges
- Mix all of the marinade ingredients for the fish together in a large dish, then add the fish chunks and stir to coat. Leave to marinade for as long as possible covered in the fridge – up to 24 hours – although it will still be tasty even if you cook it straight away
- When ready to prepare the meal – preheat the grill to high and arrange the fish pieces on a grill tray. Grill for 5-7 minutes on each side (depending on the thickness of your fish) until fully cooked through. You could also bake in the oven for 15-20 minutes at 180C, however the fish won’t have a charred finish
- Prepare your tacos, vegetables and dips while the fish is cooking
- Serve the fish with the extra lime wedges on a help-yourself platter, and let everyone dig in