- 126-inch corn tortillas or corn taco shells
- 1lb. fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia)
- 2Tbsp. olive oil
- 3/4tsp. chili powder
- 1/4tsp. salt
- 1/4tsp. ground cumin
- 1/8tsp. garlic powder
- 2cups shredded lettuce
- 1cup sliced radishes
- 1/2recipe (2 cups) Melon Salsa
- Lime wedges
- Mild chili powder (optional)
1. Thaw fish, if frozen. Preheat oven to 450°F. Stack corn tortillas and wrap in foil. Bake about 10 minutes or until heated through.
2. Meanwhile, rinse fish; pat dry. Grease a shallow baking pan. Place fish in a single layer in the pan. Combine olive oil, chili powder, salt, cumin, and garlic powder; brush oil on fish. Bake for 4 to 6 minutes or until fish begins to flake when tested with a fork.
3. Divide fish in 12 portions. Spoon lettuce and radishes into tortillas then add fish portions. Serve tacos with Melon Salsa and lime wedges. Sprinkle with mild chili powder.
Teaching Notes: If the fish is ready before the tortillas are heated, loosely cover the fish (in the baking pan) with foil to keep them warm.
Teaching Notes: Prepare the salsa first, before baking the fish. Store it in the fridge until it's time to serve the tacos.
Melon Salsa: In a medium bowl combine 2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon, 1 cup chopped, seeded cucumber, 1/2 cup chopped orange or yellow sweet pepper, 1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed, 3 Tbsp. chopped fresh cilantro, and 1 Tbsp. finely chopped red onion. In a small bowl whisk together the Juice of 1 lime (3 tablespoons) and 1 Tbsp. honey or packed brown sugar honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving. Makes 4 cups salsa.
Teaching Notes for Salsa: For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days.