Mexican summer flavours!

02 August 2019
4 portions
Prep time
Total time

500g white fish filets e.g. cod

4 cups watermelon, seedless and diced

½ cup corn

½ small red onion, finely diced

½ cup roughly chopped fresh cilantro and some leaves for garnish

Juice of 2 limes, plus lime wedges for serving

1 jalapeno pepper, seeded and finely diced and 1 more for garnish

1 tbsp plus 2 tsps extra-virgin olive oil, plus more for brushing

1 tsp chilli powder

1 romaine lettuce heart, thinly sliced

8 corn tortillas

6-8 cherry tomatoes


½ avocado for garnish



To 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 chilli 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 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.

Cut the avocado into cubes, the cherry tomatoes in half, the jalapeno pepper in slices and sprinkled them along with some cilantro leaves over the fish tacos. Serve with lime wedges.

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