Fish Tacos with Watermelon (Yield: 4 servings)
The fish in this recipe is grilled and a great source of lean protein. Extra virgin olive oil and avocado contribute some healthy fats to this dish. This recipe also includes a watermelon salsa which is a great way to not only get more fruit into your diet, but to get in more vitamin C, magnesium, fiber, potassium and lycopene! This recipe is perfect for a warm weather cookout or picnic.
Ingredients:
• 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
• Kosher salt
• 1 pound of skinless wild striped bass fillets
• 1 teaspoon chipotle chile powder
• 1 romaine lettuce heart, thinly sliced
• 8 corn tortillas
• 1 avocado, sliced
Directions:
1. Make the watermelon salsa by combining the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and ¼ teaspoon salt and set aside.
2. Preheat a grill to high. Drizzle both sides of the fish with the remaining 2 teaspoons of olive oil and sprinkle with chile powder. Brush the 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-sized pieces.
3. Toss the lettuce with 2 tablespoons of the juices from the watermelon salsa. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce and serve with lime wedges.
Nutritional information (per serving): 437 calories, 18 grams of fat (3 grams saturated), 25 grams of protein, 45 grams total carbohydrate, 6 grams of fiber