The best thing about this recipe is how easy it is to get the fish crispy for the kids. (I’m making the assumption that your kids are like mine, i.e. much more likely to go for crusted fish than plain old baked or sauteed.)
All you have to do is dredge a piece of white fish (I used sole — you can use tilapia, roughy, hake) in salted cornmeal (a bit of cayenne too if you can get away with it) and sautee in olive oil for a 1-2 minutes a side. Then stuff the fish into your favorite taco shells and top with shredded cabbage, avocado, tomatoes, salsa, cilantro, and sour cream. Family dinner, solved!