Fish tacos with watermelon salsa
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 437, total fat 18 G., saturated fats G., proteins 25 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 437, total fat 18 G., saturated fats G., proteins 25 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Fish tacos with watermelon salsa - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups diced watermelon pulp, without seeds
- 1/2 small red onion, finely diced
- 1/2 cup coarsely chopped fresh cilantro
- Juice of 2 limes, plus lime wedges for serving
- 1 jalapeño pepper, seeded and finely diced
- 1 tbsp and 2 tsp olive oil
- Coarse sea salt
- 450 g sea bass fillet, skinless
- 1 tsp. chili powder (see seasoning recipe) Here)
- 1 head of cabbage romaine lettuce, chop
- 8 corn tortillas (recipe corn tortillas, recipe wheat tortillas)
- 1 avocado, cut into slices
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Recipes with similar ingredients: Watermelon, red onion, cilantro, lime juice, lime, jalapeno pepper, perch, fish fillet, chili pepper, romaine lettuce, tortilla, Avocado, pico de gallo sauce
Cooking the dish according to the recipe:
- Prepare salsa: Combine watermelon, red onion, cilantro, lime juice, jalapeño pepper, 1 tablespoon olive oil, and 1/2 teaspoon salt in a bowl.
- Preheat the grill to medium-high. Rub the fish with 2 teaspoons of olive oil, sprinkle with chili powder and 1/2 teaspoon of salt. Brush the grill grate with olive oil, then add the fish and cook until cooked through, 4-5 minutes per side. Transfer the fish to a platter and shred into small pieces.
- Meanwhile, toss the romaine lettuce with 2 tablespoons of salsa and a pinch of salt. Heat the tortillas on the grill and fill them with the fish, salsa, avocado, and lettuce. Serve the tacos with lime wedges.
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