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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


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


  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.