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California Rainbow Taco with Mic-Kale Obama Slaw and Barack-amole

“I was inspired to make this recipe because my family makes bland tacos,” says Aria. “I took leftover BBQ pineapple, tomato, orange peppers, and red onions and made a taco with them. I added grilled fish and I made a guacamole yogurt sauce to give it a strong taste. This dish makes my mouth water. You rock, Mrs. Michelle Obama! P.S. This is gluten free! My granddad has Celiac so I try to eat gluten free, too, in his honor.” - Aria Pelaez, Age 9, California 

Makes 4 Servings 


For the Tacos:

  • 1 tablespoon vegetable 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 corn tortillas
  • ½ cup low-fat Mexican cheese blend

For the 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 vegetable oil
  • Juice from 3 limes
  • Salt and pepper to taste

For the Dip:

  • 2 avocadoes, 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


  1. Grill the veggies and fish: Grease the grill lightly with vegetable 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. Cook the veggies and fish, turning once, about 5 minutes per side, or until cooked through and browned on the outside
  2. Meanwhile, make the slaw: In a large bowl, combine all the slaw ingredients and mix thoroughly.
  3. Make the dip: In a blender or food processor, combine all the dip ingredients. Blend until just mixed, then season to taste with salt and pepper.
  4. 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 1 big spoonful of cabbage slaw, drizzle with Guacamole-Yogurt dip, roll up, and serve.

482 calories; 22g fat; 55g carbohydrates; 25g protein

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