November 4th 2016
There were a few wrinkled noses as we passed around the fish for a whiff at the start of class, but the promise of fish tacos had our five junior chefs optimistic. “You know the fish tacos are going to be the best part!” predicted Cianni Green, 10. The method of baking the fish instead of frying it gave us a chance to talk about making healthy choices as we divided the girls into two teams to tackle the recipes. The colorful vegetables gave everyone a chance to work on knife skills.
“I do not want salmonella!” said Nailah Lipscomb, 10, hurrying to the sink to wash her hands after helping bread the fish. Meanwhile the sweet potato crew got busy cutting the potatoes in even squares and deciding to move past just peeling the spots off the potatoes and peeling them completely. The cabbage girls were slightly put off by calling the cabbage red. “That is not red, it is purple!” said Sabechi Igweatu, but everyone agreed the orange of the potatoes and the purple of the cabbage made for a colorful dinner. We took a few extra moments to warm the whole wheat tortillas in a pan, before each girl began filling them with fish and cabbage slaw.
A’layvia Green set out to mix up the lime mayonnaise, zesting the lime as well as squeezing the juice to add extra flavor. “We are making Key West mayonnaise!” she announced to the class, launching a conversation on the merits of tartar sauce.
The finished plate did not disappoint, with our junior chefs using words like “tasty” and “crunchy” to describe the meal, but the potatoes according to our savvy chefs “were a little under-seasoned.”