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.

Fish Tacos with Melon Salsa
Start To Finish Time:
25 mins


  • 12 6-inch corn tortillas or corn taco shells

  • 1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia)

  • 2 tablespoon olive oil

  • ¾ teaspoon chili powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground cumin

  • teaspoon garlic powder

  • 2 cup shredded lettuce

  • 1 cup sliced radishes

  • 2 cup Melon Salsa (see recipe)

  • Lime wedges

  • Mild chili powder (optional)

Melon Salsa

  • 2 cup 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 tablespoon chopped fresh cilantro

  • 1 tablespoon finely chopped red onion

  • 3 tablespoon lime juice (Juice from 1 lime)

  • 1 tablespoon honey or packed brown sugar


  1. Thaw fish, if frozen. Preheat oven to 450°F. Stack corn tortillas and wrap in foil. Bake about 10 minutes or until heated through.

  2. 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.

  3. 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.

Melon Salsa

  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.

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.

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 (per serving)

260 Calories
8g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 260
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 179mg 8%
Total Carbohydrate 31g 11%
Total Sugars 5g
Protein 19g
Vitamin C 28.9mg 145%
Calcium 70.7mg 5%
Iron 1.6mg 9%
Potassium 552mg 12%
Folate, total 64.5mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.