When I was a kid, if you tried to give me a fish taco, there is no doubt my response would not have been polite. I don’t mean outwardly, I mean impolite in all the ways a face can contort and twitch to show a resolute no. Fast forward to my life as a father and I’m revisiting that look on the face of my toddler.
No amount of pleading, bribery and straight up begging would unclamp his jaw. One visit to a fish market with Naomi and he swore off fish forever—he hates the so-called sliminess and smell. Of course I’ve explained to him hundreds of times, “Yes, fish markets smell, but not all fish smell” and the sliminess is limited to raw fish, but I might as well be explaining Alegebraic equations to him because his response is always the same, “No”.
I don’t like no, so one day he will understand that he actually does like fish because on those occasions, when I’m not tired and sleepless, I remember to omit the word fish in any recipe name. A work-around that I use often, but try not to abuse.
So for this meal while the rest of us had fish tacos, he sat there, mouth shut until I gave him his favorite: mac and cheese. That’s just how it goes somedays. I’m learning to pick my battles.
A few notes:
- This is recipe is adapted from Bon Appetit.
- I swapped out the pineapple salsa for a my tomato and bean relish
- I skipped making adobo paste from scratch and used store bough adobo sauce from Frontera–same thing with the achiote paste–I used store bought rather than making it from scratch, because I couldn’t source a a few of the peppers.