"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

Ingredients: 

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

Preparation: 

1. In a small bowl, combine the pickled jalapeños with the plain Greek yogurt. Place in the refrigerator.
2. To make the Watermelon Jicama Salad: In a large bowl, mix all the ingredients.
3. 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.
4. 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.