I have a reputation for traveling absurdly long distances in search of fresh fish tacos. On our honeymoon to California, I scoured the west coast to find the best fish taco…and while I did have some extremely delicious tacos, there is something about fresh Atlantic cod that I can’t seem to get away from (it’s the New Englander in me). Atlantic cod is my personal favorite, but tilapia, fresh tuna, haddock, catfish, mahi mahi or seafood work really well too.
Fish tacos are an easy summer weeknight meal and also a tasty way to introduce kids to fish for the first time. The combination of fish tacos and watermelon salsa is a savory and sweet blend of fresh summer flavors. Enjoy!
- Preheat oven to 400 degrees Fahrenheit.
- Coat fish filets with olive oil, garlic powder, ground cumin, black pepper and sea salt and place on a baking sheet lined with foil. Place in the over and cook for 20 minutes or until fish is opaque in color and flakes when touched with a fork.
- Remove fish from the oven and allow it to cool for 2-3 minutes before assembling tacos.
- Assemble tacos on a clean plate or work surface. Layer corn tortillas, lettuce, fish, sliced avocado and watermelon salsa! Serve with tortilla chips or other sides. Enjoy!