Fish Tacos with Red, White and Green Salsa
  • 2cups seeded and diced watermelon
  • 1cup peeled and diced jicama
  • 1stalk celery, chopped
  • ¼cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 3tablespoons fresh lime juice
  • ½teaspoon sea saltfirst 7 ingredients: salsa; next 6 ingredients: tacos
  • 4tablespoons lime juice, divided
  • 1teaspoon olive oil
  • 1pound white fish fillets, such as tilapia or cod
  • 8 corn tortillas (6-8 inches in diameter), warmed
  • 1cup shredded green cabbage
  • 1 medium avocado, diced
  1. Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
  2. 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.
  3. 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 Notes
Nutrition Facts
Fish Tacos with Red, White and Green Salsa
Amount Per Serving
Calories 339 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 56mg 19%
Sodium 375mg 16%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 7g
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.

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