Best Fish Tacos With Watermelon Salsa Recipes

FISH TACOS WITH TROPICAL FRUIT SALSA

Fish Tacos With Tropical Fruit Salsa image

Make and share this Fish Tacos With Tropical Fruit Salsa recipe from Food.com.

Provided by adopt a greyhound

Categories Lunch/Snacks

Time 55m

Yield 3 tortillas, 2-3 serving(s)

Number Of Ingredients 24

Ingredients

1 lime, juice of
2 tablespoons jalapeno jelly, hot
1 tablespoon canola oil
1 red pepper, chopped
3/4 cup watermelon, diced
1 mango, diced
1 kiwi, chopped
3/4 cup pineapple, diced
1/2 cup red onion, chopped
1 jalapeno, seeded, minced
1 tablespoon cilantro, minced
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cilantro
1 tablespoon taco seasoning
1 tilapia fillet
1 salmon fillet
1 tablespoon lemons or lime juice
1 teaspoon taco seasoning
2 -3 flour tortillas, warmed
shredded cabbage
tomatoes
cheese
taco sauce

Steps:

Make fruit salsa first.
In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
Next make sauce:
Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
Both fruit salsa and sauce can be made ahead.
Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
Either on the stove top or BBQ, cook the fish until it flakes.
Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
Enjoy and eat quickly.

Nutrition Facts : Calories 1033.7, Fat 49.7, SaturatedFat 12.5, Cholesterol 149.6, Sodium 965, Carbohydrate 100.8, Fiber 9.4, Sugar 58.2, Protein 53.2

FISH TACOS WITH FRESH SALSA

Fish Tacos With Fresh Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

Steps:

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.