Better Living for Texans


Welcome to the Better Living for Texans page!

Webb County’s BLT Program Assistant

Genesis Hernandez – Nutrition Educator

Desiree Guerra – Nutrition Educator

May 2017 Newsletter and Q&A

Q & A (3)

BLT Newsletter May2017 pdf

 A Fresh Start to a Healthier You!

Fresh Start


Completed sites include:

Texas A&M Colonias Program  El Cenizo Head Start  M.O.S. Branch Library Downtown Senior Fitness Center Volunteers Serving the Need 

We’d like to congratulate the A Fresh Start to a Healthier You! graduates! Our participants were as excited as we were to complete the series and receive their certificates. Thank you for participating and to our wonderful graduates!

 Walk & Talk Series

 Congratulations to La Presa Community Center for completing our Walk & Talk Series!


Spring/Summer Season Fruits and Vegetables


May: Bell peppers, Blueberries, Broccoli, Cabbage, Cantaloupes, Carrots, Celery, Cucumbers, Greens, Herbs, Honeydew, Muscadine grapes, Mushrooms, New potatoes, Onions, Plums, Spinach, Squash, Sweet Potatoes, Tomatoes, Turnips, Watermelon

June: Bell Peppers, Blackberries, Cabbage, Cantaloupes, Cucumbers, Greens, Herbs, Honeydew, Mushrooms, Onions, Peaches, Potatoes, Squash, Tomatoes, Turnips, Watermelon

July: Apples, Blueberries, Cabbage, Cucumbers, Greens, Herbs, Mushrooms, Onions, Potatoes, Tomatoes, Turnips, Watermelon

Recipe of the week!

Grilled Fish Tacos with Peach Salsa

Grilled Fish Tacos with Peach Salsa

Makes: 4 Servings
Prep time: 30 minutes

Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for a summertime taco night!


For the salsa:
1 can 15.25 ounces peach halves (drained, rinsed, and chopped, about 1 cup)
1/2 red bell pepper (finely chopped, about 1/2 cup)
1/4 red onion (finely chopped, about 1/4 cup)
1 whole jalapeno pepper (rinsed. seeded, and finely chopped)
1 tablespoon fresh cilantro (finely chopped)
2 teaspoons lemon juice
For the fish:
4 tilapia fillets (about 1 lb)
1 tablespoon chili powder
1/4 teaspoon low-sodium adobo seasoning
1 package low-sodium sazon seasoning
8 6″ flour tortillas (warmed)


For the Salsa:

  1. In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice; cover and refrigerate until ready to use.

For the fish:

  1. Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
  2. In a small bowl, stir together chili powder, low-sodium adobo and sazon packet.
  3. Rub fish with spice mixture to coat completely.
  4. Place fish on hot greased grill grates.
  5. Cook, flipping once until fish is opaque and flakes easily with a fork (145 degrees Fahrenheit), about 8 minutes.
  6. Thinly slice fish.
  7. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.
Total Fat
5 g
Saturated Fat
2 g
55 mg
380 mg
Total Carbohydrate
44 g
Dietary Fiber
3 mg
Total Sugars
18 mg
Added Sugars included
11 g
27 g
Vitamin D
3 mcg
104 mg
3 mg
590 mg
MyPlate Food Groups
1/2 cup
1/4 cup
2 ounces
Protein Foods
2 1/2 ounces
N/A – data is not available

Interested in the BLT program for your organization or group?

  • Throughout Webb County, participants are given to healthy recipes, cooking demonstrations, food safety information, portion control recommendations, and grocery shopping tips through research-based lessons like:
  • A Fresh Start to a Healthier You!: a program focused on healthy and safe food practices
  • Walk and Talk:  a program to increase physical activity, in order to lead a healthier lifestyle
  • Eat Smart, Live Strong: a senior-adult recommended series to increase activity and nutrition
  • My Plate: a series solely focused on discussing the importance of each food group


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  • For more delicious recipes, click the Dinner Tonight Icon!

    For more delicious recipes, click the Dinner Tonight Icon!

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