A quick weeknight, low calorie dinner! I thought the chipotle chile on the fish was plenty spicy, but if you want more heat, add the jalapeņo. From the July/August issue of Food Network Magazine.
Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeņo pepper in a bowl. Toss with 1 T. olive oil and 1/2 tsp. salt and set aside.
Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 tsp. salt; drizzle both sides with the remaining 2 tsp. olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, about 4-5 minutes per side. Transfer the fish to a plate and break into bite-sized pieces.
Meanwhile, toss the lettuce with 2 T. juice from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges if desired! Makes 8 tacos.
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
1 jalapeņo pepper, seeded and finely diced (optional)
1 T. plus 2 tsp. olive oil
1 pound skinless thin white fish (like Swai or Talapia)
1 tsp. chipotle chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced