We’ve already given out our awesome recipe for guacamole from the Handstand Kids mexican cookbook. However, if you’ve never eaten an avocado outside of the great green dip, try one of these recipes from AvocadoCentral.com. They’re super yummy and perfect for Handstand Kids to help with because they’re also easy to make.
Avocado and Red Potato salad will be a shake up to your traditional BBQ cookout food!
Antipasti Kabobs are a great treat for in between meal times or as a side to a main meal!
In the next few days, you’ll be learning more about our Celebrity and Charity of the month, KidSafe Seafood. In the meantime, check out Simone, of KidSafe Seafood’s favorite Handstand Kids’s seafood recipe!
Terrific Tilapia Tacos
12 6-inch corn tortillas
1½ pounds tilapia fish fillet
3 plum tomatoes
½ small red onion
1 cup fresh cilantro leaves
1 tablespoon cumin
¼ cup olive oil
Salt and pepper
1. In the medium bowl, coat the fish with olive oil and cumin. Add salt and pepper to taste.
2. Squeeze 1 lime over the fish.
3. Chop the red onion and the cilantro. Dice the tomatoes. Place the onion, cilantro and tomatoes in separate small bowls and set aside.
4. Cut the other lime into wedges. Place the wedges into a small bowl and set aside.
5. Place one of the skillets over a medium-high heat, and cook the fish in it for about 5 minutes on each side, or until the fish is cooked through and flakes with a fork.
6. Heat the tortillas by placing them in the other skillet over a medium-high heat for 5 minutes or until warm.
7. Assemble each taco by filling a tortilla with approximately ⅓ cup of fish and a teaspoon each of cilantro, tomato and onion. Squeeze a lime wedge over each taco. Add salsa to taste.
It’s November and that means a new Handstand Kid of the Month. We fell in love with Madison, an almost four-year-old, who loved her first cooking experience. Madison made lasagna from our Italian Cookbook Kit and added one of her favorite vegetables, mushrooms, for extra flavor.
This month we’re all about tomatoes. Whether you’re making a sandwich, an Italian treat, or Mexican food, tomatoes are a terrific staple! Enjoy our delicious and kid friendly Nacho recipe from our Mexican Cookbook Kit!
Mexican-ize My…Chips into Nachos, Serves 4 to 6, Level 1
1 large bag corn tortilla chips
1 15-ounce can refried pinto or black beans (frijoles)
2½ cups shredded cheddar, Monterey Jack or Mexican blend cheese (queso)
2 tomatoes (tomates)
1 cup salsa
1 cup guacamole
½ cup sour cream
1. Preheat oven to 350 degrees.
2. Dice the tomates and set aside.
3. Pour the frijoles into a small skillet and heat over low heat until warm.
4. Place the chips in the casserole dish.
5. Pour the frijoles, queso and tomates over the chips and place the casserole dish in the oven. Bake until the queso melts (about 12 to 15 minutes).
6. After removing the casserole dish from oven, top the nachos with salsa, guacamole and sour cream.
For a low-fat version, use reduced-fat queso, or cut the amount of queso in half and add 1 diced bell pepper.