March 2009

Family Recipe

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Fish Tacos

Serves 4–6

You'll Need


  • 1 ½ lb (750g) firm white fish fillets (halibut, tilapia)
  • ¼ cup flour
  • ½ tsp salt
  • 1 Tbsp cooking oil
  • 8–12 taco shells
  • 1 bunch of romaine lettuce
  • 1 small bowl of grated mozzarella cheese
  • 1 c chopped cherry tomatoes (yellow and red)
  • 1 Tbsp sour cream or plain yogurt

Mango Salsa

  • ½ mango, peeled, pitted and diced
  • 1 cup chopped tomatoes
  • 1 orange or yellow bell pepper, diced
  • ¼ cup red onion, diced
  • 1 tsp olive oil
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp fresh lime zest


  • 1 avocado, peeled, pitted and diced
  • 1 Tbsp fresh cilantro or parsley, chopped
Prep and Cook

Mango Salsa Preparation

  • In a medium bowl, toss mango, tomatoes, peppers, onion, olive oil, lime juice and zest.
  • Let sit at room temperature for at least 20 minutes or overnight, allowing flavours to blend.

Good to know: If using avocado, add to salsa just before serving to prevent the avocado from turning brown.

Taco Preparation

  • Dip fish fillets in flour and salt and pan sear in oil until crispy and brown on the outside and firm on the inside (about 4 minutes each side).
  • Break up the fish into chunks while cooking to save time.
  • Warm tortillas according to package directions.
  • Line the inside of each taco shell with a lettuce leaf and spoon fish chunks on top.
  • Leave the salsa and cheese out for your family to make their own masterpiece.

Good to know: Fresh salsa makes a big difference in this recipe but if your’re in a pinch we recommend the Neal Brothers Mild Salsa or PC Peach and Mango Salsa. The trick is getting them excited about eating fish by choosing their own toppings.

Lemon Roasted Potatoes

Serves 4–6

You'll Need
  • 6 new white or red potatoes (about 1 kg)
  • 2 Tbsp olive oil
  • Juice from one lemon
  • Salt and pepper
Prep and Cook
  • Preheat oven to 400 degrees.
  • Wash potatoes and cut into quarters.
  • Place potatoes in large bowl and toss with olive oil, lemon juice, salt and pepper.
  • Arrange potatoes on rimmed baking sheet or in glass pyrex dish.
  • Bake for 40 minutes, turning potatoes twice during cooking time to prevent sticking.


Serves 4–6

You'll Need
  • 2 cups, frozen edamame beans (with shells on)
  • 2 cup boiling water
  • 1 tsp salt
Prep and Cook
  • Drop edamame into boiling water for 5 minutes, drain and sprinkle with salt.
Fun Factor
Taco Toppings

Be sure to let the kids help themselves to the toppings. We know that if they are involved in the preparation of food, they are more likely to enjoy eating what they made. Remember, there are no rules about what toppings to add—they can use their imagination too!

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