Grilled Fish Street Tacos with Watermelon Pico de Gallo
Recipe by: Roche Bros
Servings
4
Prep time
20 minutes
Cook time
6 minutes
Calories
323 kcal
Ingredients
- nonstick cooking spray
Directions
- Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of haddock with cooking spray; sprinkle with ½ teaspoon salt and black pepper. Place haddock on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer haddock to cutting board; cut fillets lengthwise in half, then crosswise in half.
- In medium bowl, toss jalapeño, watermelon, kiwi, onion, bell pepper, lime juice, cilantro and remaining ¼ teaspoon salt. Makes about 1½ cups Pico de Gallo.
- On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with haddock, Pico de Gallo and queso fresco. Makes 8 tacos.
Nutritional Facts
- Calories: 323
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 69mg
- Sodium: 897mg
- Total Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g