This is historical material “frozen in time”. The website is no longer updated and links to external websites and some internal pages may not work.
Let's Move Logo
Let' Move Blog

Seafood Tacos with Lime Coleslaw and Peachy Salsa

"I love to cook, and hope to one day be a chef with my own show on the Food Network called H to the F to the Hannah Foley Chef,” says Hannah. “Our family really loves seafood, and we try to eat healthy. My recipe includes whole grains with a whole-wheat tortilla; lean protein with tilapia fillets and shrimp; veggies in the coleslaw, salsa, and side of grilled asparagus; and fruit with the peaches and nectarines in the salsa." - Hannah Foley, age 10, Pennsylvania

Makes 5 servings

Ingredients:

For the Fish:

  • 5 fresh tilapia fillets
  • 15 medium (20 count) shrimp, shelled and deveined
  • 1 tablespoon olive oil
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 3 tablespoons low-fat mayonnaise
  • 1 teaspoon fresh lime juice
  • 2 cups shredded cabbage and carrots
  • 5 whole-grain tortilla shells

For the Peach Nectarine Salsa:

  • ½ cup diced fresh peaches
  • ¼ cup diced fresh nectarines
  • ½ medium red sweet pepper, seeded and finely chopped
  • 2 tablespoons thinly sliced scallions
  • ½ jalapeño chile pepper, seeded and finely chopped
  • 1¼ teaspoons olive oil
  • ¼ teaspoon fresh lime zest
  • 1¼ teaspoons fresh lime juice
  • 1¼ teaspoons vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Preparation: 

  1. Preheat the oven to 450°F. Rinse fish and shrimp and pat dry with paper towels. Place fish and shrimp in a greased shallow baking dish. In a small bowl, combine olive oil, garlic powder, and cumin and brush mixture over both sides of fish. Bake for about 6 minutes, turn over, and bake for another 5 minutes or until the fish flakes easily with a fork. With fork, break fillets into smaller pieces and chop shrimp.
  2. In a small bowl, combine mayonnaise and lime juice. Add cabbage/carrot mix and toss to coat.
  3. In a small bowl, combine all salsa ingredients and mix together.
  4. To assemble tacos, warm tortillas, wrapped in damp paper towels, in microwave for 45 seconds, and top each with a fifth of the fish, shrimp, some of the coleslaw and salsa, and grilled asparagus.

351 calories; 15g fat; 18g carbohydrates; 39g 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.