What... (i.e. camp, dance class, birthday party)
Pick a NYMetroParents Region: All Regions   Manhattan    Brooklyn    Queens    Westchester    Rockland   Fairfield    Nassau    Suffolk  




     Home  >  Articles  > Food & Nutrition
by George Duran May 16, 2014

Related: george duran tacos recipe, george duran quesadillas recipe, fish tacos recipe, prosciutto quesadillas recipe,

George Duran, a Food Network chef and dad, shares two of his favorite recipes to cook with his young son: polenta-crusted fish tacos with spicy mango slaw and prosciutto, tomato, and basil quesadillas.


Polenta-Crusted Fish Tacos with Spicy Mango Slaw

fish tacos with mango slawServes: 2-3


2-3 pieces of tilapia, cut into 3-4 strips each
¾ cup polenta (or fine cornmeal)
1 teaspoon paprika
Olive oil
Cilantro and sliced radishes for garnish
4-6 corn tortillas

For spicy mango slaw:
1 tablespoon mayonnaise
2 tablespoon sour cream
1 teaspoon chipotle hot sauce, like Tabasco
1 teaspoon lime juice
1 pinch salt
1 cup finely chopped cabbage
1 mango, ripened but hard, peeled and chopped into matchsticks



1. Make the spicy mango slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.

2. Mix paprika and polenta together in a shallow bowl. Season tilapia strips with salt and press into polenta, making sure each strip is completely covered. Discard excess polenta. Heat 1-2 tablespoons of olive oil in your sauté pan and, once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.

3. Heat corn tortillas in a tortilla warmer or oven. Assemble the tacos by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish. Serve.


Prosciutto, Tomato, and Basil Quesadillas

prosciutto quesadillaServes: 4


12 thin slices of prosciutto, finely chopped

1 cup packed fresh basil, chopped

1 can diced tomatoes, well drained

2 cup mozzarella cheese, shredded

4 8-inch flour tortillas



1. Plug in your quesadilla maker and allow to pre-heat.

2. Place one flour tortilla on the quesadilla maker and shred about ½ cup of cheese evenly onto the tortilla. Sprinkle about three chopped slices of prosciutto, a quarter of the drained diced tomatoes, and a ¼ cup of the fresh basil over the cheese. Add top flour tortilla and close quesadilla maker, allowing to cook between 3-4 minutes. Open and use a spatula to slide quesadilla onto a plate.

3. Repeat step 2 with your remaining tortillas and ingredients. Serve.


Also See:

Chef Duran's Top Tips for Parents with Picky Eaters


Get a free whine stopper

Receive our weekly highlights newsletter · Over 1,000 local activities

More Food & Nutrition Articles

Vegan, Gluten-Free Girl Scout Cookies
Morning Fuel: Easy, Healthy Breakfasts from a Manhattan School Chef
Easy Holiday Dessert: Frozen Pumpkin Pie with Graham Cracker Crust
Tips for Eating Gluten-Free at Every Restaurant
Witches Brew Recipe for Halloween by MOMables

Be a good fellow parent and share this with a friend who would be interested
Email Friend

Local Food & Nutrition Sponsors

Fit 4 Long Island
18 Kipling Dr.
Greenlawn, New York

FIT 4 Long Island seeks to empower kids, teens and...

Oh My Girls (OMG)
Oh My Girls! is the first-ever healthy living cent...

Oh My Girls (OMG)
140 Jericho Turnpike
Syosset, NY
Oh My Girls! is the first-ever healthy living cent...

Fit 4 Long Island
18 Kipling Dr.
Greenlawn, New York

FIT 4 Long Island seeks to empower kids, teens and...
See Our Food & Nutrition Directory

local zones


Nassau cont.


Suffolk cont.


Westchester cont.



Rockland cont.


Queens cont.


Brooklyn cont.


Copyright 2015 NY Metro Parents Magazine Site Design: THE VOICE