Grilled Fish Tacos with Spicy Melon Salsa

Recipe posted in: Lunch/Dinner
fish tacos

Traditional fish tacos get a skinny spin with this delicious recipe that pairs mild-flavored sea bass with a sweet and spicy salsa featuring cantaloupe, lime and jalepenos. It’s a delectable culinary combo your taste buds (and your dinner guests!) will thank you for.

Helpful hint: Not a fan of sea bass? Try replacing it with halibut or scallops instead.

Phase: Phase 2, Phase 3

Servings: 4 (2-piece) servings

Nutrition Information

  • 1 Lean Protein
  • 1 Good Carbohydrates
  • 0.5 Fruit

Ingredients:

  • 3 Tbsp. fresh lime juice
  • 3 tsp. extra-virgin olive oil
  • 1 lb. skinless sea bass fillets
  • 1/4 tsp. salt
  • Freshly ground black pepper
  • 2 cups finely chopped cantaloupe (about 2 1/2-pound melon)
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 1 jalapeno, seeded and minced
  • 2 (10-inch) whole-wheat tortillas
  • 1 lime, cut into wedges

Directions:

  1. In a 9-by 13-inch glass baking dish, whisk together 1 Tbsp. of the lime juice and 1 tsp. of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
  2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
  3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 Tbsp. lime juice and remaining 2 tsp. oil.
  4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa and serve warm with lime wedges.