Knuffle Bunny Recipes

Book

Knuffle Bunny
by Mo Willems

Tracy and her papa go to the laundromat to do their laundry, and Knuffle Bunny comes along. Munch a Bunny Lunch Salad with Knuffle Bunny.

After you go to the laundromat, head down the block to the Peruvian bistro for Brooklyn Fish Tacos.

Cook

Bunny Lunch Salad

Complexity: Easy to assemble; chop up the ingredients and toss together.
Time: 10 minutes prep time.

Ingredients

Apple
Shaved carrot
Lettuce or spinach (whichever your bunny likes best)
Pea pods
Parsley
Dried cherries
Sunflower seeds

Directions

Get out a bag of baby carrots and chomp on them with your Knuffle Bunny while you’re cooking.
Chop up an apple and cut pea pods in half.
Tear some parsley.
Combine all ingredients and mix up. Eat on a plate.

Cook

Brooklyn Fish Tacos

Complexity: Has a few components – marinate the fish, make the salsa, cook the fish, and then assemble tacos.
Time: 30 minutes prep, 2 hours marinating, and then 15 minutes cooking.

Ingredients

For the salsa

1/2 cup fresh orange juice (2 medium oranges)
1/4 cup fresh lime juice (2 medium limes)
1 small red onion, quartered lengthwise and very thinly sliced crosswise (about 1 cup)
1/2 habanero chile, seeded and minced (about 1-1/2 tsp.)
1-1/2 tsp. dried Mexican oregano
1 tsp. kosher salt
1 ripe mango, cut into medium dice (about 1 cup)

For the fish

1/4 tsp. ground cumin
1/2 tsp. dried Mexican oregano
Kosher salt
1 Tbs. fresh orange juice
1 Tbs. fresh lime juice
1 Tbs. olive oil; more as needed
1-1/2 lb. mahi mahi, tilapia, cod, orange roughy, or other white fish fillets

For assembly

Vegetable oil for the grill
12 6-inch corn or flour tortillas
2 ripe avocados, thinly sliced

Directions

Make the salsa:

Combine the orange and lime juices, onion, chile, oregano, and salt in a medium bowl.
Cover and refrigerate until the onion begins to turn pink, about 2 hours. Stir in the mango.

Marinate the fish:

Heat an 8-inch skillet over medium-low heat.
Mix spices with the orange and lime juices and olive oil. Stir until well combined. Rub the marinade all over the fish.
Transfer to a plate and refrigerate, covered, for at least 30 minutes and up to 2 hours.

Assemble the tacos:

Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Working in batches, heat the tortillas in a single layer, turning once, until soft with light grill marks. Stack in a cloth-lined basket or plate and wrap to keep warm.
Brush both sides of the fish with olive oil and lightly season with salt. Grill, turning once or twice until just cooked through (the fish should flake slightly when you lift it with a spatula underneath), 8 to 12 minutes total.
If you don’t have a grill, cook the fish in the oven instead at 350°. Cook 8 to 12 minutes until fish flakes when lifted with a fork.
Transfer the fish to a cutting board. Shred the fish with a fork. Distribute among the tortillas, and use a slotted spoon to top each with salsa. Garnish with the avocado slices and serve.