A Twist to March Madness

Celebrate Thursday Mexican Fiesta, Healthy Friday and Ezra Jack Keat's birthday all in one day!     

One Pan Mexican Skillet Dinner

Cook's notes: An easy no fuss one pan meal.
Ingredients:

• 12 oz. chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1- 14 1/2 ounce can diced tomatoes garlic and onion, undrained
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1- 14.5 oz. can pinto beans or black beans, rinsed and drained
• 3/4- 1 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)

Directions:

• Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
• Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender. 
• Stir in beans and cooked sausage; heat through. Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

Fish Tacos with Mango Salsa

Cook's notes: These are not your typical Mexican tacos. Fish fillets, a coleslaw mixture, and mango salsa make these tacos stand out in comparison to other classic recipes. Making your own mango salsa is healthier than using a prepared salsa. The salsa can be prepared in advance for flavors to meld. The recipe serves 4 and was adapted from recipe.com

Fish Taco 101 You can use any fresh seafood -- like tilapia,halibut, mahi mahi, swordfish, salmon or shrimp -- and any filler. You can grill, fry, sauté or broil fish to add to your taco shell. Fish is a high-protein, low-fat food that provides a range of health benefits.

Taco Ingredients:

• 12 oz. fresh or frozen skinless fish fillets   
• 1 TB.olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. garlic powder
• 3 TB. lite mayonnaise or salad dressing
• 1 tsp. lime juice
• 1- 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
• 8 corn taco shells, warmed according to package directions

Mango Salsa Ingredients:

• 3/4 cup chopped, peeled mango or peach
• 1/2 medium sweet mini red sweet pepper, seeded and finely chopped
• 2 TB. thinly sliced green onion
• 1/2 jalapeno chile pepper, seeded and finely chopped
• 1- 1/2 tsp. olive oil
• 1/4 tsp. finely shredded lime peel
• 1- 1/2 tsp. lime juice
• 1 1/2 tsp. vinegar
• 1/4 tsp. salt
• 1/8 tsp.black pepper

Directions:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
• In a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.

Mango Salsa
In a medium bowl combine chopped mango or peach, red sweet pepper, green onion, jalapeno chile pepper, olive oil, lime peel, lime juice, vinegar, salt and black pepper. Makes 1 cup.

Ezra Jack Keats (March 11, 1916 – May 6, 1983) was an American writer and illustrator of children's books. He won the 1963 Caldecott Medal for illustrating "The Snowy Day", which he also wrote.

This book is considered one of the most important American books of the 20th century. Keats is best known for introducing multiculturalism into mainstream American children's literature. He was one of the first children’s book authors to use an urban setting for his stories and he developed the use of collage as a medium for illustration.

I can attest that "Snowy Day" "Whistle for Willie" "Peter's Chair" and "Goggles" are classic books that are still quite popular read alouds in my daughter's classroom.