Taco Dip and Chips

A popular recipe this time of the year.

8 oz pkg of cream cheese, softened
2 cups shredded lettuce
1 pkg taco seasoning (start with 1/2 pkg and adjust seasoning to your preference)
2 chopped tomatoes
1 chopped green pepper - or red/yellow
1 cup shredded cheddar cheese
2 or 3 chopped green onions

Soften cream cheese.  Add taco seasonings.  Spread chopped lettuce on platter.  Put chream cheese mixture on top.  Layer remaining ingredients.  Serve with taco chipps or small party pitas.

Fish Tacos

Another really great kid friendly one although they may not go for the fruit salsa - just leave it off if they won't eat it

1 small onion, halved and thinly sliced
1 lb fish fillets - salmon or whatever they will eat
1/4 cup canola or olive oil
2 tbsp lime or lemon juice
1-2 tbsp chili powder
1 tsp cumin
salt and pepper if needed

1 pkg taco shells or small flour tortillas

Fruit Salsa
1 kiwi, finely chopped
1/2 cup mango, finely chopped
1/2 cup pineapple, finely chopped
1/4 cup purple onion, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp lime juice

1. Put the onions in the bottom of a medium baking dish and top with the fish fillets, canola oil, lime juice, chili powder, cumin, salt and pepper.  Cover and set aside for 30 minutes, or refrigerate for an hour or two.
2. Heat a drizzle of oil in a large skillet set over medium high heat.  Add the fish fillets and cook for about 3 minutes on one side, then flip and cook for another 2 minutes, or until just cooked through. Set aside on a plate or keep warm in a 200F oven.
3. Add a little more oil and saute the onions, until soft and starting to turn golden.  Set aside in a separate bowl, or add to the fish.
4. to make the salsa, combine the fruit, onion, cilantro and lime juice in a medium bowl; gently toss to combine and refrigerate until needed.
5. To serve tacos, flake the fish with a fork and load taco shells or soft flour tortillas with some fish, and onions and top with fruit salsa.

Black Bean Tacos

Another vegetarian dish that is kid friendly!  Just don't tell them they are eating beans!

2 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 tsp ground cumin
1 tsp chili powder
2 cans (19 oz/540 ml each) black beans, rinsed and drained
1/2 cup water
salt and pepper to taste
2 cups shredded cheddar cheese
2 cups shredded fresh lettuce
2 tomatoes, diced
1 ripe avocado, peeled, pitted and sliced
1 pkg flour tortillas, 6 in size
salsa and sour cream if desired

• Heat the olive oil in a medium sized skillet over medium heat.  Add chopped onion and cook, stirring occasionally, until the onions are translucent - 3 to 5 minutes.  Add the garlic, stir for 30 seconds, then add the cumin, chili powder and beans.  Using a fork, mash the beans in the pan, then stir in the water.  Reduce the heat to low and cook, stirring often until thickened - 12 to 15 minutes. Season to taste with salt and pepper. (You can prepare this filling well ahead of time and just reheat when you're ready).
• While the bans are cooking, prepare the remaining ingredients for the tacos; Shred the cheese and lettuce, dice the tomatoes, slice the avocado.  Arrange topping ingredients in bowls so that diners can assemble tacos to their own taste.  Just before serving, wrap the stack of tortillas in paper towelling and microwave on high for 30 seconds, or until they are warmed through.
• To serve, lay a tortilla out on a plate and spread with some of the black bean mixture.  Add cheese, lettuce, tomato and avocado (plus salsa and sour cream, if desired). Fold, eat and repeat!