Just because summer is ending, doesn’t mean we can’t squeeze in one or two more good, healthy, and bright summer inspired meals, right? 🍉
I have been craving a good fish taco for some time now, and punching things up with some sunny watermelon seemed like a great idea. You can even make this in the time it will take you to watch one Chelsea. It’s that’s simple!
Check it out:
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 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
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chile powder
1 romaine lettuce heart, thinly sliced
8 flour tortillas
1 avocado, sliced
Make the watermelon salsa:
Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
Preheat a grill to high. 🔥
Sprinkle the fish on both sides with the chile powder and 1/2 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, avocado and lettuce. Serve with lime wedges.
That’s it! 🌮
Yummy, fresh, and best of all- totally good for you. This recipe rocks in at just 437 calories and 25 grams of protein. Did I say you’re welcome, yet? 😘
Happy Hump day, lovelies!
xoxx -Mel 💋