Three BOCES culinary arts students -- Liliana Espinoza, Tristan DiLaura, and Alexa Wolcott -- have had their heads in the clouds the past few months, dreaming up a meal that NASA astronauts might find comforting while they wait in quarantine before their next flight into space.
Their idea: Something with a Tex-Mex flair to suit the cuisine of Houston, where astronauts spend a lot of time.
The challenge: The meal must be low in calories, sugar, fat, and sodium.
Here's what they cooked up: A shrimp fajita with red lentil tortillas and a creamy avocado sauce; a side of cilantro lime cauliflower rice, and a Mexican chocolate brownie.
If they met the challenge, they could be among the final 10 teams to fly to Houston to prepare their meal for another panel of judges and the chance for a top-three finish, which comes with college scholarships.
Watch the video to see how they put their meal together and what they have to say about it.
