Shrimp Tacos With Watermelon Jicama Salad

Courtesy of epicurious

Servings: 6
Prep Time: 15 Min.
Cook Time: 6 Min.

For the Watermelon Jicama Salad:
* 1 small seedless watermelon, chopped
* 1/2 c. jicama, peeled and julienned
* 1/4 c. chopped cilantro
* 1/2 fresh jalapeño, de-seeded and
finely diced
* juice from 1 lime

For the Shrimp Tacos:
* 2 Tbsp. finely diced pickled jalapeños
* 1 c. plain Greek yogurt
* 1/2 lb. shrimp, peeled and deveined
* salt and pepper, to taste
* red chili powder, to taste
* ground cumin, to taste
* 1/4 c. extra virgin olive oil
* 1 dozen 5-inch white corn tortillas
* 2 c. 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.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Cody Vasquez, Age 11
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 382;   Total Fat: 22g;   Total Carbs: 35g;   Protein: 15g;