How To Make Fish Tacos with Melon Salsa!

How To Make Fish Tacos with Melon Salsa

we’re gonna start with making the salsa because you have to Prepare the salsa first, before baking the fish. Store it in the fridge until it's time to serve the tacos, so, let’s get to work! ;)

How To Make The Melon Salsa

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.

The Ingredients

·         2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon

·         1 cup chopped, seeded cucumber

·         1/2 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

The Procedures

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.

The Fish Tacos Recipe

The Ingredients

·         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 tablespoons olive oil

·         ¾ teaspoon chili powder

·         ¼ teaspoon salt

·         ¼ teaspoon ground cumin

·         1/8 teaspoon garlic powder

·         2 cups shredded lettuce

·         1 cup sliced radishes

·         2 cups Melon Salsa (see recipe above)

·         Lime wedges

·         Mild chili powder (optional)

The procedures

1.   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.

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.

NOTE: If the fish is ready before the tortillas are heated, loosely cover the fish (in the baking pan) with foil to keep them warm.

Nutrition Facts

Per serving:

·         260 kcal cal.,

·         8 g fat

·         (1 g sat. fat,

·         2 g polyunsaturated fat,

·         4 g monounsatured fat),

·         38 mg chol.,

·         179 mgsodium,

·         31 g carb.,

·         5 g fiber,

·         5 g sugar,

·         19 g pro.

·         Percent Daily Values are based on a 2,000 calorie diet

For another mouth-watering fish recipe see Here! How To Make Deep Fry Fish

Enjoy your delicious nutritious Recipe and please share and like the recipe if you found it delicious!

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