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.
Fish Tacos with Red, White and Green Salsa
Rate this recipe!
Ingredients
- 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
Instructions
- Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Fish Tacos with Red, White and Green Salsa
Amount Per Serving
Calories 339
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 56mg
19%
Sodium 375mg
16%
Total Carbohydrates 40g
13%
Dietary Fiber 8g
32%
Sugars 7g
Protein 28g
56%
* Percent Daily Values are based on a 2000 calorie diet.
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
