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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


  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.