Freddie Prinze Jr. Credit: Joseph Viles/USA Network/NBCU Photo Bank via Getty Images

He’s all that with a whisk! Freddie Prinze Jr., who will release his first cookbook, Back to the Kitchen, on June 7, was making gourmet meals by age 8.

Now he enlists daughter Charlotte, 6, and son Rocky, 3 (with wife Sarah Michelle Gellar), as sous chefs. For a kid-friendly bash, the family serves “sweet and spicy” tacos, says the actor, 40: “Sneak in watermelon for children. If they don’t like fish, tell them it’s chicken. We lie about Santa Claus; lie about this!”

Try out his easy fish taco recipe for a fun evening of cooking as a family!

Spicy Fish Tacos

Serves 4

2 cups diced seeded watermelon

1 cup diced seeded cucumber

2 limes

3 tbsp olive oil

1½ lbs tilapia or any other flaky white fish fillets

½ tsp salt

¼ tsp freshly ground black pepper 

1 fresh Thai or serrano chili, thinly sliced

8 small flour or corn tortillas (6-inch diameter), warmed 

1 cup shredded Monterey Jack cheese

½ cup fresh cilantro leaves (optional)

1. In a medium bowl, combine the watermelon and cucumber. Squeeze in the juice from the limes. Mix well and refrigerate.

2. In a skillet, heat the oil over medium heat. Season the fish with the salt and pepper. Add fish to the skillet and top with a few slivers of the chili. Heat until cooked through, about 4 minutes. Flip and add a few chili slivers. Continue cooking until the fish easily flakes apart into pieces with a fork.

3. Place the fish on a cutting board. Add a few pieces to a warm tortilla. Top with a sprinkle of cheese, a spoonful of the watermelon-cucumber mixture, the remaining chopped chili and cilantro leaves, if desired.

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