Fish Tacos with Watermelon Salsa

Servings: 4

Preparation: 20 minutes

Cooking time: 10 minutes

Ingredients

The fish

• 60 ml (4 tbsp) all-purpose flour
• 10 ml (2 tsp) chili powder
• 5 ml (1 tsp) ground cumin seeds
• 5 ml (1 tsp) smoked paprika powder
• 1/2 lime, juice
• 30 ml (2 tbsp) olive oil
• 500 g (17 oz) white fish fillets (cod, halibut or tilapia)
• Salt and pepper to taste

Watermelon salsa

• 500 ml (2 cups) watermelon, diced
• 60 ml (4 tbsp) finely chopped gray shallot
• 1/2 jalapeño, seeds and membranes removed, finely chopped (or to taste)
• 60 ml (4 tbsp) fresh coriander leaves, chopped
• 1 lime, juice
• Salt to taste

Other ingredients

• 8 small corn or wheat tortillas
• 125 ml (1/2 cup) sour cream or plain yogurt
• Lime wedges, for serving

Preparation

1. In a bowl, mix together flour, chili powder, cumin, paprika, salt and pepper.
2. Add the lime juice and olive oil.
3. Coat the fish fillets in this prepared mixture.
4. In a hot skillet over medium-high heat, cook the fish fillets in a little oil for 3 to 4 minutes per side, until golden brown and cooked through.
5. Meanwhile, in a bowl, combine the watermelon, shallot, jalapeño, cilantro, lemon juice, salt, and pepper. Check the seasoning. Refrigerate.
6. In a dry skillet or in the microwave, warm the tortillas.
7. In each tortilla, divide the fish, watermelon salsa, a drizzle of sour cream, and serve with lime wedges.

PS: For the barbecue recipe, oil the grill well before adding the fish fillets. You can also grill the tortillas directly on the barbecue for an even more delicious taste.