Fish Tacos with Red, White and Green Salsa

Hydration factor: This colorful salsa contains some of the highest-water-content produce you can find: watermelon, jicama and celery—a trifecta of hydration. Don’t skimp on the lime juice, which really helps bring the mild flavors forward.

Recipe Yield: 
8 servings
Recipe Calories: 
Recipe Ingredient Details: 
2 cups seeded and diced watermelon
1 cup peeled and diced jicama
1 stalk celery, chopped
¼ cup chopped fresh cilantro
1 jalapeño, seeded and minced
3 tablespoons fresh lime juice
½ teaspoon sea salt (first 7 ingredients: salsa; next 6 ingredients: tacos)
4 tablespoons lime juice, divided
1 teaspoon olive oil
1 pound white fish fillets, such as tilapia or cod
8 corn tortillas (6-8 inches in diameter), warmed
1 cup shredded green cabbage
1 medium avocado, diced
Recipe Instructions: 
Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
Mix 2 tablespoons lime juice and 1 teaspoon olive oil; brush over fish. Heat coals or gas grill. Place fish on grill; cover and grill 4-6 inches from medium heat 2-3 minutes per side, turning once, until fish is cooked through and flakes easily. Break fish into large flakes, or cut into 1-inch cubes.
To serve, in the center of each tortilla, place a small amount of cabbage and top with ¼-1/ 3 cup fish. Sprinkle remaining lime juice over the fish. Top with avocado and some salsa. Fold tortillas in half. Serve with remaining salsa.
Recipe Additional Notes: 

Serves 4 (makes 8 tacos). Gluten free, Dairy free

PER SERVING (1 taco): 339 cal, 9g fat (5g mono, 2g poly, 2g sat), 56mg chol, 375mg sodium, 40g carb (8g fiber,
7g sugars), 28g protein

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