Fish Tacos with Watermelon Salsa
Ingredients
- 4 cups seedless watermelon, diced
- ½ small red onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- juice of 2 limes, plus lime wedges for serving
- 1 jalapeno pepper, seeded and finely diced
- 1 pound skinless wild striped bass fillets
- 1 teaspoon chipotle chili powder
- 1 romaine lettuce heart, thinly sliced
- 8 corn or flour tortillas
- 1 avocado, sliced
- Kosher salt, to taste
- 3 tablespoons extra-virgin olive oil, plus more for brushing
Instructions
Watermelon Salsa
- Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Set aside.
Fish Tacos
- Preheat a grill to high. Sprinkle fish with the chili powder and 1/2 teaspoon salt on both sides. Drizzle remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4-5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
- Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Serve with lime wedges.