Get the Skinny | Eat Fit Cinco de Mayo Celebration by Jr. Chef Challenge Winner Ian Kot!

As 2019 Junior Chef Challenge Grand Prize Winner of the New Orleans Home & Garden Show in the Superdome, Brother Martin Senior Ian Kot was one of 3 finalists who competed in the Eat Fit Jr Chef Cooking Challenge this spring.

His winning recipe was for Salmon Jicama Tacos + Chipotle Créma + homemade guacamole + beet chips + Mexican Cauli-Rice.

From Ian: I chose this recipe because of my Hispanic roots from Costa Rica.  This dish is nutritious because I have completely reconstructed the idea of a street taco and made it a low calorie, high protein meal, with a tangy flavor profile.

 

Find Ian’s full recipes on the Eat Fit Smartphone App – and here’s summary, below:

 

Grilled Salmon Tacos with cabbage slaw, Mexican cauliflower rice, and guacamole

Served with Beet Chips and guacamole

Ingredients:

Salmon Tacos:

  • 4 → 4oz fillets
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 teaspoon of lime zest
  • 1 ¼ tablespoon fresh lime juice
  • ¾  tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 2 tablespoons of extra virgin olive oil
  • ⅛ Teaspoon of garlic powder
  • 2 teaspoon of chipotle chili powder
  • Coriander to taste
  • Lemon zest to taste

Cilantro Créma:

  • ½ cup reduced-fat sour cream or Greek yogurt
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon minced scallion greens
  • 1 teaspoon seeded and minced serrano chile
  • ⅛ teaspoon salt

Jicama:

  • Jicama

Instructions:

Boil water.  Place Jicama in boiling water and let soften for 10-15 minutes.

Combine créma ingredients in a small bowl until smooth.

Preheat grill to medium-high.  Combine chili powder, lime juice, lemon zest, coriander, garlic powder, salt and pepper in a small bowl.  Rub the spice mixture liberally over salmon.  Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.  Cut each fillet lengthwise into 2 pieces and remove the skin.

To serve, place 2 jicama tortillas on each plate.  Evenly divide the fish, coleslaw, guacamole, and Cilantro Créma among the Jicama tortillas.  Then serve with a side of Mexican cauliflower rice.  For an additional side, use the extra guacamole to serve with beet chips.

 

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