Fish Tacos with Melon Salsa

ingredients

• 12
  6-inch corn tortillas or corn taco shells
• 1
  lb. fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia)
• 2
  Tbsp. olive oil
• 3/4
  tsp. chili powder
• 1/4
  tsp. salt
• 1/4
  tsp. ground cumin
• 1/8
  tsp. garlic powder
• 2
  cups shredded lettuce
• 1
  cup sliced radishes
• 1/2
  recipe (2 cups) Melon Salsa
• Lime wedges
• Mild chili powder (optional)

directions

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.