Kiana White, 12, of Blythewood will represent South Carolina at the Healthy Lunchtime Challenge at the White House.

CAROLINA TACOS WITH PINEAPPLE SALSA

For the salsa

1⁄2 chopped seedless jalapeno
1⁄4 cup chopped sweet Vidalia onions
1⁄4 cup chopped yellow bell pepper
1⁄2 cup finely chopped red cabbage
2 fresh limes, juiced
1 garlic clove, peeled and minced
1⁄2 avocado, peeled, pitted and diced
1⁄2 cup chopped pineapple
1⁄4 cup chopped fresh cilantro

For the shrimp tacos and quinoa

1 tablespoon, plus 1 teaspoon, olive oil
1 garlic clove, peeled and minced
1⁄2 teaspoon ground cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon kosher salt
1⁄4 teaspoon cayenne pepper (optional)
20 medium shrimp, peeled and deveined
4 whole wheat tortillas
1 cup quinoa, rinsed
1⁄2 cup spinach, chopped

1. To make the salsa: In a medium bowl, combine all the salsa ingredients. Cover and chill.
2. In a medium bowl, whisk together the tablespoon olive oil, garlic, cumin, chili, salt and, if using, the cayenne pepper. Add shrimp and toss to coat completely. Cover and refrigerate for 15 minutes to marinate.
3. Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low and cook for about 20 minutes, or until tender. Remove from heat and mix in spinach. Set aside.
4. In a large nonstick skillet, warm the remaining teaspoon of oil over medium high heat. Add the shrimp and cook until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
5. To assemble: Warm the tortillas in the microwave. Arrange 1⁄4 cup of the quinoa fish mixture down the middle of each tortilla. Add 1⁄4 of cooked shrimp and top with salsa. Tightly wrap the tortillas and cut in half to serve. Repeat with remaining ingredients. Serve with additional salsa, if desired.

Source: thestate.com