The boys asked me one day. “When are we going to the beach?”
Perhaps, they are used to the idea that every summer, they would at least visit two or three places. And there, they could swim to their heart’s delight. With a baby in the family, this somehow hinders us to take that long drive. Unless they leave me and the baby at home, which they did when they traveled Pangasinan and Baler last month.
Anyway, when the boys asked me again when are they going to the beach, I told them that I can set up instead tasty summer treats that brings the flavors of the beach to our dining table.
Good thing our good friends from The Maya Kitchen sent a few recipes for this momi to try. And I would like to share with some summer-inspired dishes you can make at your kitchen.
Fish Fingers in Soft Taco with Avocado Aioli Dressing
Let me start with a light and nutritious Fish Fingers in Soft Taco with Avocado Aioli Dressing. Even kids would love this colorful dish with red and green cabbage, thinly sliced carrots, fish fingers, and soft taco shells made with MAYA All-Purpose Flour. What makes this dish a real treat is the avocado aioli dressing you can drizzle over the tacos or serve on the side. Avocado is full of healthy fats and is a popular fruit perfect for your summer menu.
- 6-8 pieces fried breaded fish fingers, chopped or sliced
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 piece small carrots, peeled and cut into julienne
- Pinch of salt to taste
- Juice of 1 lime
- 10 pieces soft flour tortillas (prepared or store bought)
For the avocado dressing
- 1 piece ripe avocado,
- 4-5 cloves garlic
- 1/2 cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon honey
- Juice of 1 lime
- Salt and pepper to taste
In a bowl, place the cabbage and carrots and season with salt. Set aside and chill until ready to use. Grill tortillas for 10-15 seconds and keep right away in a sealed container to lock in and retain the moisture of the soft tacos.
Prepare avocado dressing: In a food processor or blender, blend all ingredients for avocado dressing except for salt. Process until well blended and smooth. Season to taste.
Divide the cabbage mixture and fish among the tortillas. Serve avocado dressing on the side or drizzle over the soft taco.
For the Soft Taco
- 2 cups MAYA All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable shortening
- ½ -3/4 cup warm water
- extra flour for rolling
In a clean bowl, mix together flour, baking powder, and salt until well blended. Cut in shortening until mixture resembles coarse crumbs. Add water 1 tablespoon at a time until a ball of dough is formed and almost cleans the side of the bowl. Divide dough into 10 equal portions and shape into smooth balls, brush ball of doughs with little shortening then cover with cheesecloth and rest for 30 minutes. Then roll each dough around 8-inch in diameter then roast in a griller or pan grill.
Yield: 10 servings
The Maya Kitchen summer-inspired dishes
Enjoy the season with colorful, delicious, and healthy homemade dishes. I must admit I am no great cook. But I’m blessed that my boys appreciate my cooking and they are thrilled whenever I serve them something new. And I am positive that with this Fish Fingers in Soft Taco with Avocado Aioli Dressing, they will surely enjoy every bite. And I hope, they would stop nagging me about visiting the beach.
For more recipe inspirations, visit www.themayakitchen.com.