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.
To catch the full segment on WGNO.com, click here.