California Rainbow Taco with Mic-kale Obama Slaw and Barack-amole

California Rainbow Taco with Mic-kale Obama Slaw and Barack-amole
Rating: 
Makes: 4 Servings
Total Cost:

“I was inspired to make this recipe because my family makes bland tacos,” says Aria. “I took leftover BBQ pineapple, tomatoes, 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.”

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
1/2 cup low-fat Mexican cheese blend

For the Slaw:
1/2 cup shredded cabbage
1/2 cup finely chopped kale
1/4 cup peeled shredded carrots
1/4 cup fresh cilantro
1/4 cup red onion, peeled and diced
1 tablespoon vegetable oil
3 limes, juiced
  Salt and pepper to taste

For the Dip:
2 avocados, pitted
1 cup yogurt
1 garlic clove, peeled and minced
1/4 cup chopped fresh cilantro
3 limes, juiced
  Salt and pepper to taste

Equipment
4 skewers

Directions

  1. 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.
     
  2. Meanwhile, make the slaw: In a large bowl, combine all the slaw ingredients and mix thoroughly.
     
  3. 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.
     
  4. 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.
English

Notes

State: California

Child's Name: Aria Pelaez, 9

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