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.
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Fish Tacos with Melon Salsa
Directions
- Thaw fish, if frozen. Preheat oven to 450 degrees F. Stack corn tortillas and wrap in foil. Bake about 10 minutes or until heated through.
- Meanwhile, rinse fish; pat dry. Grease a shallow baking pan. Place fish in a single layer in the pan. Combine olive oil, chili powder, salt, cumin, and garlic powder; brush oil on fish. Bake for 4 to 6 minutes or until fish begins to flake when tested with a fork.
- Divide fish in 12 portions. Spoon lettuce and radishes into tortillas then add fish portions. Serve tacos with Melon Salsa and lime wedges. Sprinkle with mild chili powder.
From the Test Kitchen
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.
Melon Salsa
Directions
- In a medium bowl combine melon, cucumber, sweet pepper, corn, cilantro, and onion. In a small bowl whisk together lime juice and honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving.
From the Test Kitchen
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.
Nutrition Facts (Fish Tacos with Melon Salsa)
- Per serving:
- 260 kcal ,
- 8 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 38 mg chol. ,
- 179 mg sodium ,
- 31 g carb. ,
- 5 g fiber ,
- 5 g sugar ,
- 19 g pro.