Spring Break is here! Even for those of us who don’t happen to be jet-setting this time of year, it’s an energizing time to know that Spring is right around the corner! And what better way to hurry the arrival along than with some delicious tropical snacks? These recipes are perfect for those of you who have kiddos at home this week–there are plenty of ways for them to help prepare these in the kitchen at home. They might even get a little refresher on math and reading comprehension while they’re at it! Check out our favorite tropical snacks below, and for more ideas go to chopchopmag.org.
Kids are great at tearing things–after making sure they have clean hands, give them the cilantro and let them have at it! They could also practice their measuring skills with the spices.
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄4 teaspoon kosher salt
- 1 clove garlic, peeled and minced
- 1 1⁄2 pound halibut fillets or other firm white fish (or another firm white fish)
- 8 (6-inch) corn tortillas
- shredded cabbage
- 1⁄2 onion, peeled and finely chopped
- 1 cup tomato, cored and chopped
- 1 cup avocado, pitted, peeled and diced
- 1⁄2 cup chopped fresh cilantro leaves
- 1 lime, cut in quarters
- plain Greek yogurt
- Put the oil, spices, salt, and garlic in the bowl and mix well.
- Cut the fish into 1-inch strips, put them in the bowl, and use your clean fingers to coat them with the spice mixture. Set the fish aside. Be sure to wash your hands with soap and water after handling raw fish!
- Put the skillet on the stove and turn the heat to medium. When it is hot, add the tortillas, one at a time, and cooked until warm, about 30 seconds on each side. Wrap them in a dish towel to keep warm.
- Put the skillet on the stove and turn the heat to medium-high. Add the fish and cook 3 minutes, then use the spatula to flip the pieces over. Cook until the fish breaks easily into flakes when you poke it with a fork, about 2 minutes.
- Give each person two tortillas and let them assemble the tacos with the toppings they like.
This tropical smoothie is a great way to get in your vitamin C! You could put any fruit you have on hand in here and it would still be delicious! The coconut really makes it feel like you’re on a tropical island.
- 1⁄2 cup overripe banana slices
- 1 tablespoon almond or peanut butter
- 1⁄2 cup fresh, frozen or canned pineapple chunks
- 1 orange (sectioned)
- 2 ice cubes
- 3⁄4 cups plain low-fat yogurt
- 1 tablespoon shredded unsweetened coconut
- Put the banana, almond butter (if no one is allergic to nuts), pineapple and orange in the blender. Put the top on tightly.
- Turn the blender to medium and blend until the mixture is smooth.
- Turn the machine off, and add the ice cubes, yogurt and coconut.
- Put the top on tightly, turn the blender to medium and blend until the ice is chopped and the mixture is smooth but still pulpy.
- Serve right away, or keep covered and refrigerate up to 4 hours.
This refreshing drink is a great way to transport yourself to India while never leaving your kitchen! See below for tips on how to safely cut a mango–and you could use frozen in a pinch! You could even put your extra mango on the fish tacos–mango salsa is an excellent addition.
- 1⁄2 cup mango puree or chopped fresh or frozen mango
- 1⁄2 cup low-fat plain yogurt
- 1⁄2 cup cold water
- 1 teaspoon fresh lime juice
- Put all the ingredients into the blender or food processor. Put the top on tightly.
- With the help of your adult, turn the blender or processor to medium and blend or process until the mixture is smooth and frothy.
- Remove the top of the blender or food processor and pour the ingredients.
- Serve right away.
- The mango has a flat, oval-shaped pit in its middle, and you want to slice downward on either side of the pit to free the flesh. Hold the mango with one hand and stand it on its stem end. Slice from the top of the mango, down 1 side of the pit, then repeat with the other side (this is a job for an adult). You will end up with 3 pieces: 2 halves and a middle section with the pit in it.
- Take a mango half and cut a “crosshatch” pattern in it, making cuts lengthwise and crosswise through the flesh, but stopping at the peel.
- If you’re eating the mango on its own, go for it! Peel the cubes off with your fingers— or, better yet, bite them right off the peel. If you’re using the mango in a recipe, then cut the cubes away from the peel with the knife.
- Peel the strips of skin off the middle section and nibble as much fruit as you can from the pit.