Seafood/ Vegetarian

Fish Tacos with Watermelon Salsa

I’ve been feeling like going to the beach lately but haven’t been able to go. The next best thing to being there is eat something that I’d have at the beach – Fish Tacos! This version of fish tacos is made with Cod. Since it’s summertime, I wanted something cool to go with it – Watermelon Salad.

This dish couldn’t be easier to make. Season the fish how you like along with some lime, then grill it. Fish grills really quickly, so it isn’t a meal that is going to take all day to make. Tip when grilling fish. If your grill grates aren’t really close together, consider getting a grill pan for fish, using some tin foil underneath (but you won’t get the lovely char marks), or a flat/skillet type pan to set on the grill grates.

The watermelon salsa is crazy easy to make as well. Check out the recipe and you’ll be having fish tacos the next time you fire up the grill.

Fish Tacos with Watermelon Salsa

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By Patrick Dulmage Serves: 4-6
Prep Time: 15 Cooking Time: 10 minutes Total Time: 25 minutes

Fish Tacos with Watermelon Salsa


  • 1-1.5 lbs Cod (or any fish you want to use)
  • 2-3 tbsp chili powder
  • 2-3 tbsp Old Bay Seasononing
  • 2 limes, zested and juiced
  • 1-2 lime cut into wedges for garnish
  • salt and pepper to taste
  • 2-3 tbsp olive oil
  • 1-2 cups shredded lettuce (romaine or iceberg)
  • Corn tortillas, 10-12
  • Watermelon Salsa:
  • 4 cups cubed watermelon
  • 1/2 red onion, finely diced
  • 1/2 cup Cilantro, finely chopped
  • 1 jalapeno, finely diced
  • 1 tbsp olive oil
  • salt to taste



Start with the watermelon salsa. Cube the watermelon and put in a large bowl.


Add the red onion, jalapeno, cilantro, and salt.


Add the olive oil and mix to combine.


Refrigerate the watermelon salsa.


Pre-heat the grill to high.


The fish - look for any bones, scales and remove. Sprinkle with olive oil, then season with salt, pepper, and Old Bay Seasoning.


Make sure the grill is nice and clean, oiled, and then lay on the fish.


Cook 3-5 minutes per side depending on your grill and thickness of fish.


While the fish cooks, I like to put the tortillas on the upper grill shelf to warm them up.


As the fish comes off, I'll lay the tortillas on the lower grill to give them a little char.


Put the cooked fish on plate/platter and sprinkle with lime juice.


Serve the fish tacos with a few wedges of lime. Garnish ideas: the watermelon salsa you just made, slaw mix, avocado, diced tomato, shredded lettuce.


Serve the watermelon salad with the finely torn basil or mint.

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