Fish Tacos with Watermelon and Avocado Salsa

 It's watermelon season! While great on it's own (and oh so refreshing), I wanted to use it in a recipe. This salsa is the perfect combination of sweet and spicy and the avocado adds a nice creamy bite. Feel free to use whatever you fish you like, but I think flaky cod works great. If you have any leftover salsa, scoop it up with some whole grain tortilla chips!

1. Combine salsa ingredients in a bowl. Cover tightly with plastic and place in the fridge. 

2. Heat a grill pan (or large saute pan) to medium-high. Coat cod with garlic powder, chili powder, salt and oil. Cook for 4 minutes per side, or until cooked through. Transfer to a platter. 

3. Warm tortillas in the same pan, then fill with fish and salsa. 

 Fish Tacos with Watermelon and Avocado Salsa 
Serves 4 (3 tacos each) 

All you need:
Salsa - 
2 cups finely diced watermelon 
1/4 red onion, finely diced 
1/4 bunch fresh cilantro, chopped 
Juice and zest of 2 limes 
1 small jalapeno, seeded and diced 
1 small ripe avocado, peeled, pitted and cubed 
Pinch salt 
Pinch sugar 

1 1/2 pounds fresh cod 
2 teaspoons garlic powder 
2 teaspoons chili powder 
1/2 teaspoon salt 
2 tablespoons olive oil 

12 corn tortillas 

All you do:
1. Combine salsa ingredients in a bowl. Cover tightly with plastic and place in the fridge. 
2. Heat a grill pan (or large saute pan) to medium-high. Coat cod with garlic powder, chili powder, salt and oil. Cook for 4 minutes per side, or until cooked through. Transfer to a platter. 
3. Warm tortillas in the same pan, then fill with fish and salsa.