Watermelon RecipesRecipes

Fish Tacos with Watermelon Guacamole

These tacos take only minutes to make, yet are so yummy (and packed with vitamins, minerals, and fiber) the whole family will love to build their own. The sweetness of watermelon pairs well with the spicy peppers. Feel free to try your own favorites, too, such as grated carrot or jicama.

  • 2 medium avocados, peeled and chopped
  • 2 tablespoons lime juice
  • 2 teaspoons diced jalapeno pepper (or to taste)
  • 1/3 cup cilantro, chopped
  • 2 medium garlic cloves, minced
  • 1 4-ounce can diced green chilies, drained
  • 1 1/2 cups diced watermelon
  • dash salt to taste
  • 1 bottle cooking spray
  • 1 1/2 pounds cod
  • dash chili powder
  • dash salt to taste
  • 12 - 16 corn tortillas
  • 3 - 4 cups commercial cole slaw mix (shredded cabbage and carrots)
  • 1/2 - 1 cup commercial salsa
  • 1 cup diced watermelon

1. Guacamole: In a medium bowl, mash avocado to a mix of smooth and chunky. Add lime, jalapeno, cilantro, garlic, and chilies and mix thoroughly. Add watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
2. Heat oven to 350 degrees F. Spray a cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12 to 20 minutes (depending on thickness of fish) or until barely cooked through. Remove from oven and cut into pieces.
3. Heat tortillas on a grill or griddle. Top each with a few pieces of fish, 1/4 cup cabbage mixture, a heaping spoonful of guacamole, a tablespoon of salsa, and a few pieces of diced watermelon.


Makes 12-16 tacos.


Serving size: 1 taco
Calories per serving: 162
Fat per serving: 4.9g
Saturated fat per serving: 1g
Cholesterol per serving: 23mg
Fiber per serving: 3g
Calcium per serving: 67mg
Iron per serving: 1.05mg
Magnesium per serving: 53mg
Potassium per serving: 547mg
Sodium per serving: 203mg

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