Name: Fish Tacos with Melon Salsa
Total time: 25 min
Ingredients: 12 corn tortillas or corn taco shells; 1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia); 2 tablespoons olive oil; ¾ teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon ground cumin; ⅛ teaspoon garlic powder; 2 cups shredded lettuce; 1 cup sliced radishes; 2 cups Melon Salsa (see recipe); Lime wedges; Mild chili powder (optional)

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

Ingredients

2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon
1 cup chopped, seeded cucumber
½ cup chopped orange or yellow sweet pepper
1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
3 tablespoons lime juice (Juice from 1 lime)
1 tablespoon honey or packed brown sugar

Directions

Step 1
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.

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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.

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Fish Tacos with Melon Salsa

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Recipe Summary