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Recipe Collection

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Summer Fish Tacos

Summer Fish Tacos Related:   dairy, fish, July 4th, kid-friendly, low-fat, Shabbat

Prep time: 10–15 minutes

Cook time: 10 minutes

Yield: 4 servings

User Rating:
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Rating: 4.0/4 (1 vote cast)

Officially called “California Rainbow Taco with Mic-Kale Obama Slaw and Barack-amole,” this recipe is modified from the Healthy Lunchtime Challenge and 2015 Kids’ State Dinner where First Lady Michelle Obama teamed up with PBS flagship station WGBH Boston, the US Department of Education and the US Department of Agriculture to host the fifth annual Healthy Lunchtime Challenge to promote cooking and healthy eating among young people across the nation. The challenge invited children ages 8 to 12, in collaboration with a parent or guardian, to create an original, healthy, affordable and delicious lunch recipe. Entrants were encouraged to reference ChooseMyPlate.gov to ensure recipes met the USDA’s recommended nutrition guidance by representing each of the food groups, either in one dish or as parts of a lunch meal. Fifty-five young chefs representing each US state, four territories and the District of Columbia joined First Lady Michelle Obama at the White House last summer for the fourth annual Kids’ “State Dinner.”

Ingredients

  • Tacos
  • 1 tablespoon olive 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 whole-wheat tortillas
  • ½ cup low-fat Mexican cheese blend
  • 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 olive oil
  • Juice from 3 limes
  • Salt and pepper to taste
  • Dip
  • 2 avocados, 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

  • Grease the grill lightly with olive 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. Put the fish fillets and vegetable skewers on the grill. Cook the veggies and fish, turning once, about 5 minutes per side, or until cooked through and browned on the outside.
  • In a large bowl, combine all the slaw ingredients and mix thoroughly.
  • 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 a big spoonful of cabbage slaw, drizzle with dip, roll up and serve.

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