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Fish Tacos with Watermelon Salsa
What You Need
• 4 cups diced seedless watermelon
• ½ small red onion, finely diced
• ½ 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 cod filets
• 1 teaspoon chipotle chile powder
• 2 oz baby arugula
• 8 corn tortillas
• 1 avocado, sliced

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 arugula 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.


  

Shop
Product NameUnit Of MeasureQty
Limes .50 lb.
Jalapeno .25 lb.
Cilantro 1 bunch
Baby Arugula 6 oz.
Hass Avocado 1 ea.
Red Onion 1 ea.
Pacific Rock Cod Fillet (Skin-Off) 1 lb.
JALISCO-Corn Tortillas 16 Count
Yellow Watermelon 1 ea.
  
 
 
 
 
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