Shrimp Tacos with Watermelon Jicama Salad
"My mom and dad own a small Mexican food restaurant, so I always go in the kitchen and try to make something new with the ingredients we have," says Cody. "This is a great dish since I live in Arizona, because it is not only delicious and healthy but also very refreshing on warm summer days." - Cody Vasquez, age 11, Arizona
Makes 4 to 6 servings
For the Watermelon Jicama Salad:
- 1 small seedless watermelon, chopped
- ½ cup jicama, peeled and julienned
- ¼ cup chopped cilantro
- ½ fresh jalapeño, de-seeded and finely diced
- Juice from 1 lime
For the Shrimp Tacos:
- 2 tablespoons finely diced pickled jalapeños
- 1 cup plain Greek yogurt
- ½ pound shrimp, peeled and deveined
- Salt and pepper, to taste
- Red chili powder, to taste
- Ground cumin, to taste
- ¼ cup extra virgin olive oil
- 1 dozen 5-inch white corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1 lime, quartered
- Salsa, optional
- In a small bowl, combine the pickled jalapeños with the plain Greek yogurt. Place in the refrigerator.
- To make the Watermelon Jicama Salad: In a large bowl, mix all the ingredients.
- In a large bowl, lightly season the shrimp with salt, pepper, red chili powder, and cumin. In a medium sauté pan, warm the olive oil. Add the shrimp and cook until pink and lightly browned, 6 to 8 minutes. Warm the tortillas on a grill, in a pan, or in the microwave.
- Place three shrimp in the tortilla and top with a drizzle of your jalapeño yogurt sauce; top with cabbage and avocado and serve with a lime wedge. Feel free to top with your favorite salsa.
382 calories; 22g fat; 35g carbohydrates; 15g protein
More information about the Kids' State Dinner:
- Check out the other winning 2014 Kids' State Dinner Recipes here.
- Learn more about Kids' State Dinner here.