Cooking fish for tacos very forgiving

A good fish taco is in a class by itself. My kids tried their first in a beachside restaurant in Florida, and suddenly the world of tacos had a new category.

And as any mother will tell you, when fish comes in a form your kids can embrace, that’s a beautiful thing.

Sometimes the fish is fried (fabulous), sometimes it is grilled (also fabulous), and easiest and most accessible of all, sometimes it is pan-seared (still, fabulous).

And the very best part of cooking fish for tacos? If it falls apart when you are sauteeing or flipping it, who cares?

You’re going to flake that sucker up anyway.

This recipes calls for any white, flaky fish, allowing you the flexibility of seeing what’s freshest where you are shopping. Don’t be shy — talk to that fishmonger. He or she will be only too happy to tell you what to buy.

The fish in these tacos is topped with a chopped vegetable salad that adds brightness and crunch.

Use either flour or corn tortillas, whichever you prefer, but do take those extra few minutes to warm them up in a skillet so they soften and get a bit more flavorful.

Katie Workman has written two cookbooks focused on easy, familyfriendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”

8 radishes, thinly sliced

1 cucumber, peeled, halved lengthwise, seeded, and cut into thin half moons

1⁄2 red onion, cut into wedges, then slivered

1⁄2 cup chopped fennel 1⁄4 cup chopped olives Online: (optional)

2 tablespoons fresh lemon juice Crumbled queso fresco to serve

INSTRUCTIONS While the fish is cooking, combine the radishes, cucumbers, red onion, fennel,

There’s always more recipes online at olives (if using), lemon juice and the remaining tablespoon of oil. Season with salt and pepper.