2 medium avocados, peeled and chopped
2 tbsp. juice of half lime
2 tsp. diced jalapeno pepper (or to taste)
1/3 cup cilantro, chopped
2 medium garlic cloves, minced
1 4-oz. can diced green chilies, drained
1½ cup diced watermelon
to taste salt
as needed cooking spray
1½ lb. cod
as needed chili powder
as needed salt
12 to 16 corn tortillas
3 to 4 cups shredded cabbage and carrots
½ to 1 cup salsa
1 cup diced watermelon
- For the Guacamole: In a medium bowl, mash avocado to a mix of smooth and chunky. Add lime, jalapeno, cilantro, garlic, and chilies and mix thoroughly. Add watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
- Heat oven to 350°F. Spray a cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12 to 20 minutes (depending on thickness of fish) or until barely cooked through. Remove from oven and cut into pieces.
- Heat tortillas on a grill or griddle. Top each with a few pieces of fish, ¼-cup cabbage mixture, a heaping spoonful of guacamole, a tablespoon of salsa, and a few pieces of diced watermelon. Serve.
Recipe courtesy of National Watermelon Promotion Board.