California Rainbow Taco with Mic-Kale Obama Slaw and Barack-amole
“I was inspired to make this recipe because my family makes bland tacos,” says Aria. “I took leftover BBQ pineapple, tomato, orange peppers, and red onions and made a taco with them. I added grilled fish and I made a guacamole yogurt sauce to give it a strong taste. This dish makes my mouth water. You rock, Mrs. Michelle Obama! P.S. This is gluten free! My granddad has Celiac so I try to eat gluten free, too, in his honor.” - Aria Pelaez, Age 9, California
Makes 4 Servings
Ingredients:
For the Tacos:
- 1 tablespoon vegetable oil
- 1 cup fresh pineapple, cut into 1-inch chunks
- 1 red onion, peeled and cut into 1-inch chunks
- 1 orange, red, or green bell pepper, seeded and cut into 1-inch chunks
- 24 cherry tomatoes
- 2 fresh tilapia fillets
- 8 corn tortillas
- ½ cup low-fat Mexican cheese blend
For the Slaw:
- ½ cup shredded cabbage
- ½ cup finely chopped kale
- ¼ cup peeled shredded carrots
- ¼ cup fresh cilantro
- ¼ cup red onion, peeled and diced
- 1 tablespoon vegetable oil
- Juice from 3 limes
- Salt and pepper to taste
For the Dip:
- 2 avocadoes, pitted
- 1 cup yogurt
- 1 garlic clove, peeled and minced
- ¼ cup chopped fresh cilantro
- Juice from 3 limes
- Salt and pepper to taste
Equipment: 4 skewers
Preparation:
- Grill the veggies and fish: Grease the grill lightly with vegetable oil to prevent sticking and preheat to medium-high. Place the fruit and veggies on 4 skewers, alternating the pineapple, onion, bell pepper, and cherry tomatoes. Cook the veggies and fish, turning once, about 5 minutes per side, or until cooked through and browned on the outside
- Meanwhile, make the slaw: In a large bowl, combine all the slaw ingredients and mix thoroughly.
- Make the dip: In a blender or food processor, combine all the dip ingredients. Blend until just mixed, then season to taste with salt and pepper.
- Warm each tortilla in a frying pan over low heat. Flip then sprinkle with 1 tablespoon of cheese and heat until the cheese melts. Place each tortilla on a plate and top with ¼ piece of fish and a few grilled vegetables. Top each with 1 big spoonful of cabbage slaw, drizzle with Guacamole-Yogurt dip, roll up, and serve.
482 calories; 22g fat; 55g carbohydrates; 25g protein
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