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.