Fish Tacos With Watermelon Salsa

Name: Fish Tacos With Watermelon Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 cups diced seedless watermelon; 1/2 small red onion, finely diced; 1/2 cup fresh cilantro, roughly chopped; 2 Juice of 2 limes, plus lime wedges for serving; 1 jalapeño pepper, seeded and finely diced; 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing; Kosher salt; 1 pound skinless wild striped bass fillets; 1 teaspoon chipotle chile powder; 1 romaine lettuce heart, thinly sliced; 8 corn tortillas; 1 avocado, sliced

Recipe GLPRb86b00cda1bd64

Mexican

Main Course

30 min

514 cal

Servings: 4

Grill

SNAP eligible

Grilled striped bass fillets topped with bright, refreshing watermelon salsa, fresh lettuce, and creamy avocado, all served in warm corn tortillas. This vibrant summer dish combines sweet and savory flavors with a perfect balance of citrus and spice.

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Ingredients

4 cups diced seedless watermelon

1/2 small red onion, finely diced

1/2 cup fresh cilantro, roughly chopped

2 Juice of 2 limes, plus lime wedges for serving

1 jalapeño pepper, seeded and finely diced

1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing

Kosher salt

1 pound skinless wild striped bass fillets

1 teaspoon chipotle chile powder

1 romaine lettuce heart, thinly sliced

8 corn tortillas

1 avocado, sliced

Directions

In a medium bowl, combine the diced watermelon, finely diced red onion, cilantro, lime juice, and jalapeño. Drizzle with 1 tablespoon of olive oil, season with 1/2 teaspoon of kosher salt, and gently toss to combine. Set the salsa aside.
Preheat a grill to high heat. Pat the striped bass fillets dry and season both sides evenly with the chipotle chile powder and 1/2 teaspoon of kosher salt. Drizzle both sides with the remaining 2 teaspoons of olive oil.
Lightly brush the grill grates with olive oil to prevent sticking. Place the seasoned fish fillets on the grill and cook for 4 to 5 minutes per side, until the fish is marked with grill lines and cooked through (internal temperature should reach 145°F). Transfer the cooked fish to a plate and carefully break it into bite-size pieces.
While the fish is cooking, toss the sliced romaine lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of kosher salt.
Warm the corn tortillas directly on the grill for about 30 seconds per side until they are soft and pliable. Fill each warm tortilla with a portion of the grilled fish, a generous spoonful of the watermelon salsa, sliced avocado, and the dressed romaine lettuce. Serve with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff4.5

Striped bass is reliably stocked at Harris Teeter and Publix seafood counters in Charlotte, and every other ingredient is a standard find at any major chain year-round—watermelon peaks in summer but is available at Harris Teeter and Walmart all season. At roughly $12 to $15 for four servings (bass drives the cost), this lands in mid-range territory for a weeknight dinner. The stated 30 minutes is honest if you buy pre-cut watermelon and work quickly; with whole watermelon and hand-dicing, add 10 minutes. Tacos are inherently low-fuss, require no constant attention, and reheat adequately if you keep the salsa separate and warm the tortillas fresh.