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
- 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
- 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
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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