Name: Fish Tacos with Watermelon Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs. catfish; 1 t. cumin; 1 t. chili powder; 1 t. garlic powder; 1/2 t. salt; 1/2 ground black pepper; 2 T. olive oil; 4 cups watermelon, chopped into a small dice; 1/2 thin sliced red onion, soaked in ice water for 10 minutes then drained; 1/4 c. chopped cilantro; juice of 2 limes; 1 jalapeno, seeded and finely chopped; 1/2 t. salt; 4 radishes, sliced thin and then chopped into matchsticks; 8 corn tortillas; 1 romaine heart, finely shredded; 1 avocado, sliced

These fish tacos have a delicious watermelon slaw on top!

Scale

Ingredients

For the Fish

2 lbs. catfish
1 t. cumin
1 t. chili powder
1 t. garlic powder
1/2 t. salt
1/2 ground black pepper
2 T. olive oil

For the Watermelon Slaw

4 cups watermelon, chopped into a small dice
1/2 thin sliced red onion, soaked in ice water for 10 minutes then drained
1/4 c. chopped cilantro
juice of 2 limes
1 jalapeno, seeded and finely chopped
1/2 t. salt
4 radishes, sliced thin and then chopped into matchsticks

For the Tacos

8 corn tortillas
1 romaine heart, finely shredded
1 avocado, sliced

Cook Mode Prevent your screen from going dark

Instructions

Start by making the watermelon salsa. Add all the ingredients to a medium bowl and stir to combine.
Preheat a large skillet over medium-high heat. Season the fish with the cumin, garlic powder, chili powder, salt and pepper. Add the seasoned fish, top side down first and cook for 4 minutes. Turn the fish over and cook another 4-5 minutes until the fish is opaque.
Warm the tortillas by placing them in a 400 degree oven for 5 minutes or char them on the gas burner of your stove.
Place a piece of fish in the center of a corn tortilla then top with the watermelon slaw, shredded lettuce and a slice of avocado.
Serve with additional lime wedges.

Recipe Notes

You can substitute cod, halibut, tilapia or flounder in this recipe.

Category: Dinner
Method: Stove Top
Cuisine: American