Servings: 12-16 tacosIngredients:
2 medium avocados, peeled and chopped
2 tablespoons lime juice
2 teaspoons diced jalapeno pepper (or to taste)
1/3 cup chopped cilantro
2 medium garlic cloves, minced
1 can (4 ounces) diced green chilies, drained
2 1/2 cups diced watermelon, divided
Salt, to taste
Cooking spray
1 1/2 pounds cod
Chili powder
12-16 corn tortillas
3-4 cups commercial coleslaw mix (shredded cabbage and carrots)
1/2-1 cup commercial salsa
Directions:
For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeno, cilantro, garlic and chilies and mix thoroughly. Add 1 1/2 cups diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
Heat oven to 350°F. Spray cookie sheet with cooking spray.
Place cod on sheet and sprinkle with chili powder and salt. Bake for 12-20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces.
Heat tortillas on grill or griddle. Top each with few pieces of fish, 1/4 cup coleslaw mix, heaping spoonful of guacamole, tablespoon of salsa and few pieces of remaining diced watermelon.
Baja Fish Tacos with Watermelon Guacamole
