• 2 cups seeded and diced watermelon
  • 1 cup peeled and diced jicama
  • 1 stalk celery, chopped
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 3 tablespoons fresh lime juice
  • ½ teaspoon sea salt (first 7 ingredients: salsa; next 6 ingredients: tacos)
  • 4 tablespoons lime juice, divided
  • 1 teaspoon olive oil
  • 1 pound white fish fillets, such as tilapia or cod
  • 8 corn tortillas (6-8 inches in diameter), warmed
  • 1 cup shredded green cabbage
  • 1 medium avocado, diced

Fish Tacos with Red, White and Green Salsa

DL Staff
  • Serves: 8 people
  • Calories per serving: 339

Hydration factor: This colorful salsa contains some of the highest-water-content produce you can find: watermelon, jicama and celery—a trifecta of hydration. Don’t skimp on the lime juice, which really helps bring the mild flavors forward.

  1. Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
  2. Mix 2 tablespoons lime juice and 1 teaspoon olive oil; brush over fish. Heat coals or gas grill. Place fish on grill; cover and grill 4-6 inches from medium heat 2-3 minutes per side, turning once, until fish is cooked through and flakes easily. Break fish into large flakes, or cut into 1-inch cubes.
  3. To serve, in the center of each tortilla, place a small amount of cabbage and top with ¼-1/ 3 cup fish. Sprinkle remaining lime juice over the fish. Top with avocado and some salsa. Fold tortillas in half. Serve with remaining salsa.

Serves 4 (makes 8 tacos). Gluten free, Dairy free

PER SERVING (1 taco): 339 cal, 9g fat (5g mono, 2g poly, 2g sat), 56mg chol, 375mg sodium, 40g carb (8g fiber,
7g sugars), 28g protein

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