Fish Tacos With Watermelon Salsa

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 cups diced seedless watermelon
  • 1/2 small red onion, finely diced
  • 1/2 cup roughly chopped fresh cilantro
  • Juice of 2 limes, plus lime wedges for serving
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1 pound skinless wild striped bass fillets
  • 1 teaspoon chipotle chile powder
  • 1 romaine lettuce heart, thinly sliced
  • 8 corn tortillas
  • 1 avocado, sliced
Directions

Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.

Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Grilling & Summer Recipes