For some reason, I always thought fish tacos were too difficult to make at home. I love tacos, and I love grilled fish, but it never occurred to me to try making these on my own! Turns out, they are dead simple, quick to make, and yep, you guessed it… total noms.
I made these the day before July 4 while my man was out playing basketball- he doesn’t eat fish, so I celebrated my independence (ha, ha) by making a dish I’ve been dying to recreate on my own without having to leave him high and dry.
The real star of this dish is the stunningly simple but delicious watermelon salsa. I couldn’t find any good avocados at my store, so I deviated from the Food Network recipe I was working off of by adding some nice corn to the mix. I think it worked perfectly on the tacos- but I would eat this on just about anything. The watermelon adds a delicious, slightly sweet crunch, while the jalapeno adds a great kick in the pants to keep things interesting.
- 4 cups diced seedless watermelon
- ½ cup yellow corn
- ½ small red onion, finely diced
- ½ cup roughly chopped fresh cilantro
- Juice of 2 limes, plus lime wedges for serving
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1 pound tilapia filets, or other white fish
- 1 teaspoon chile powder
- 1 romaine lettuce heart, thinly sliced
- 8 corn tortillas
- Make the watermelon salsa: Combine the watermelon, corn, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and ½ teaspoon salt and set aside.
- Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and ½ teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
- Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, and lettuce. Serve with lime wedges.
Definitely worth a trip to the grill to make these, and if you don’t have one, use a grill pan or even a saute pan to cook the fish.
And congrats to Terence Ferrant of Pancakes and Beer on winning $25 of pasta from Hodgson Mill! Thanks to all who entered!