Spicy Chipotle Fish Tacos with Watermelon Salsa

These tacos have soo much flavor! Pan-seared grouper with lime juice, and chipotle chili powder for a little extra kick… fresh watermelon salsa to cool down the spice… they’re so delicious! Bonus tip: this grouper would also be super yummy served over some nachos with avocado, black beans and cheese.

When I was little, we’d have tacos for dinner quite often. I don’t know too many kids that don’t love tacos…traditional tacos that is, with ground beef, store-bought taco seasoning, a little cheese, and maybe a little lettuce. I was in college before I learned people put fish in tacos. I thought it was weird, at first, until I tried it, and I’ve never looked back since. I absolutely LOVE fish tacos!

When I started cooking more for myself, I wanted to branch out and experiment with all the toppings. I think that’s what makes tacos such a favorite meal because the options with toppings are literally endless, and when I learned how to make fresh fruit salsa, ooohhh man, I entered into an entire new world of taco awesomeness. Pineapple salsa with chicken tacos. Mango salsa with chorizo tacos. Let’s just say there will be lots of incredible taco recipes coming your way soon.

These grouper tacos are out of this world good, and they’re not at all difficult to make. You want to make the salsa first and let it sit and “marinate” while you’re cooking the fish.

Salsa Ingredients:

4 cups watermelon, diced into super small pieces
1/2 cup chopped red onion
3/4 cup roughly chopped cilantro
1 jalapeño, diced
4 tablespoons lime juice
Toss all of the ingredients in a bowl and let it sit for 15-20 minutes.

Chipotle Grouper Ingredients:

2 grouper filets
2 tablespoons lime juice
2 tablespoons olive oil
1/2 tsp chipotle chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp salt

Directions:

Coat a non-stick skillet with the 2 tablespoons of olive oil and turn on medium heat.
Place grouper in pan.
Top with dry seasonings and flip, seasoned side down. After flipping once, let fish cook on that side for 2 minutes. That will put a yummy, blackened crust on the seasoned side of the fish.
Then flip again and top with lime juice. Cook until fish is done and flaky.