“My family loves spending time together outdoors camping and fishing. We have lots of fresh produce in our garden and our dad is a really good fisherman,” says Grace. “The best thing about these fabulous fish tacos is they use all the food groups. We use whole-wheat tortillas as a grain, the fruit and vegetables add lots of nutrients, and the Greek yogurt is a great source of calcium. We've tried the recipe many times, adjusting the peppers to suit everyone.” - Grace Brown, Age 8, Nebraska

Makes 8 servings

Ingredients:

For the Salsa:

• 1 green onion (scallion), peeled and sliced
• ¼ cup chopped yellow bell pepper
• ¼ cup chopped red bell pepper
• ½ chopped seedless jalapeño
• 1 garlic clove, peeled and minced
• ½ chopped avocado
• ½ cup chopped mango
• ¼ cup chopped fresh cilantro
• 1/8 cup orange juice

For the Garlic-Lime Sauce:

• ¼ cup plain Greek yogurt
• ½ teaspoon lime juice
• 1 garlic clove, peeled and minced

For the Quinoa and Fish:

• ⅓ cup quinoa, rinsed
• ¼ cup lime juice
• ¼ cup chopped red bell pepper
• ¼ cup chopped yellow bell pepper
• 1 garlic clove, peeled and minced
• 1 pound fish fillets
• 1 teaspoon ground cumin
• 1 finely chopped green onion (scallion)
• ½ teaspoon chili powder
• 8 whole-wheat tortillas
• 4 cups spinach

Preparation:

1. To make the Salsa and Sauce: In a medium bowl, combine all the salsa ingredients. Cover and chill. In a small bowl, combine all of the sauce ingredients. Cover and chill.
2. In a medium saucepan, combine 2/3 cup water with the quinoa and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
3. In a large nonstick sauté pan, heat 2 tablespoons of the lime juice over medium heat. Add the red and yellow bell peppers and garlic and cook for about 4 minutes. Sprinkle the fish fillets on both sides with cumin and add to the pan with the peppers. Add the remaining 2 tablespoons lime juice and cook, turning once, for 5 minutes per side, or until the fish flakes easily. Gently tear the fish into bite-sized pieces. Add the green onion and chili powder to the quinoa, then gently add the quinoa to the fish, and stir to combine.
4. To assemble tacos, warm the tortillas in the microwave. On a plate, spread 1 tablespoon of the garlic-lime sauce on each warm tortilla, and top with approximately ½ cup spinach. Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla and top with salsa. Tightly wrap the tortillas and cut in half to serve. 

233 calories; 4g fat; 35g carbohydrates; 17g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook