Fish, Tortilla, Cabbage and Lime

Cook the fish all the way through, never raw or seared. Choose a low-mercury fish and remove every bone by running your fingers through the flesh. Flake it small and mash it smooth, or stir the flakes into a purée. Introduce it on its own and wait a few days before adding another new allergen.

A soft corn tortilla, warmed until pliable, is easy to handle at this stage. Tear off finger-length strips so a piece sticks out of the fist for self-feeding, or soften pieces in a little soup or sauce until they mash easily. Keep it plain, with no added salt. A flour tortilla contains wheat, so treat that version as a wheat food and offer it on its own first.

Cook cabbage until very soft, until a fork slides through with no resistance (steam, boil, or braise). Raw cabbage is firm and stringy, so it is best cooked at this stage. Serve plain and warm, with no added salt. You can also blend cooked cabbage into a smooth purée or stir finely chopped cooked leaves into a food your baby already eats.

Lime is very tart, so it works best as a flavoring rather than a food on its own. Squeeze a little juice into purees, plain yogurt, soups, or cooked vegetables, or stir in a small amount of finely grated zest. Remove all seeds first and wipe baby's face afterward, since the acidity can redden delicate skin.