Fish Tacos with Watermelon Salsa


  • 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 (may substitute with grouper or tilapia)
  • 1 teaspoon chipotle chile powder
  • 1 romaine lettuce hart, thinly sliced
  • 8 corn tortillas
  • 1 avocado, sliced/diced


  1. 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.
  2. 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.
  3. 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.


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