Fish Tacos with Melon Salsa
Use any sturdy white fish, such as tilapia, to make this fish taco recipe. A refreshing melon salsa is the perfect topping for this slightly-spicy fish recipe.
Source: Better Homes and Gardens
Fish Tacos with Melon Salsa
Ingredients
Directions
Teaching Notes:
If the fish is ready before the tortillas are heated, loosely cover the fish (in the baking pan) with foil to keep them warm.
Teaching Notes:
Prepare the salsa first, before baking the fish. Store it in the fridge until it's time to serve the tacos.
Nutrition Facts (Fish Tacos with Melon Salsa)
Per Serving:
260 calories; 8 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 38 mg cholesterol; 179 mg sodium. 552 mg potassium; 31 g carbohydrates; 5 g fiber; 5 g sugar; 19 g protein; 0 g trans fatty acid; 2601 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;
Melon Salsa
Ingredients
Directions
Teaching Note:
For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days.