These fish tacos take only minutes to make, yet are so yummy the whole family will love to build their own. The sweetness of watermelon pairs well with the spicy peppers. Feel free to try your own favorites, too, such as grated carrot or jicama.
Ingredients
- 1 ½ cups diced watermelon
- 2 medium avocados, peeled and chopped
- 2 tablespoons lime juice
- 2 teaspoons diced jalapeño pepper (or to taste)
- ⅓ cup cilantro, chopped
- 2 medium garlic cloves, minced
- 1 4-ounce can diced green chilis, drained
- Dash salt to taste
- 1 bottle cooking spray
- 1 ½ pounds cod
- Dash chili powder
- Dash salt to taste
- 14 corn tortillas
- 3-4 cups commercial coleslaw mix (shredded cabbage and carrots)
- ½ – 1 cup commercial salsa
- 1 cup diced watermelon
Instructions
- Guacamole: In a medium bowl, mash avocado to a mix of smooth and chunky. Add lime, jalapeno, cilantro, garlic, and chilies and mix thoroughly. Add watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
- Heat oven to 350 degrees F. Spray a cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12 to 20 minutes (depending on thickness of fish) or until barely cooked through. Remove from oven and cut into pieces.
- Heat tortillas on a grill or griddle. Top each with a few pieces of fish, ¼ cup cabbage mixture, a heaping spoonful of guacamole, a tablespoon of salsa, and a few pieces of diced watermelon.
Source: watermelon.org
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