Seafood

Fish Tacos With Watermelon Salsa

I regularly order fish tacos when I’m out to eat, so I decided why not make them at home? I’m glad I did, because these top any I’ve had before. The spicy fish with the sweet, juicy watermelon is the perfect combination. Plus, they’re an easy weeknight meal. 

 

Fish Tacos With Watermelon Salsa
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 4 cups diced seedless watermelon
  2. 1/2 small red onion, finely diced
  3. 1/2 cup roughly chopped fresh cilantro
  4. Juice of 2 limes
  5. 1 jalapeno pepper, seeded and finely diced
  6. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
  7. Kosher salt
  8. 1 pound tilapia fillets
  9. 1 teaspoon chili powder
  10. 1/4 teaspoon cayenne pepper
  11. 1/2 teaspoon garlic powder
  12. Freshly ground black pepper
  13. Several handfuls of thinly sliced romaine lettuce
  14. 1 avocado, sliced
  15. 8 corn tortillas
For the watermelon salsa
  1. Combine the watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
For the fish
  1. Combine the chili powder, cayenne pepper, and garlic powder in a small bowl.
  2. Brush both sides of each piece of fish with the remaining 2 teaspoons of olive oil and then sprinkle on both sides the chili powder mixture, 1/2 teaspoon salt, and a pinch of ground black pepper.
  3. Preheat broiler on high for about 5 minutes.
  4. Place fish on a baking sheet sprayed with nonstick cooking spray.
  5. Broil fish for about 7 minutes (or until fish flakes easily when tested with a fork), flipping halfway through.
  6. In the meantime, warm the tortillas in a nonstick skillet over medium-high heat for about a minute per side.
  7. Transfer the cooked fish to a plate and break into bite-size pieces.
  8. Fill tortillas with the fish, watermelon salsa, avocado, and lettuce.
Adapted from (slightly) Food Network Kitchen
Adapted from (slightly) Food Network Kitchen
Seasoned to Impress https://seasonedtoimpress.com/

Quinoa With Pesto and Roasted Shrimp and Veggies

Quinoa is one of my favorite healthy foods. It’s quick, easy, and versatile, and it tastes great both hot or cold. However, alone, quinoa is bland and boring, so it needs a boost from other flavorful ingredients, which is why I used basil pesto in this recipe. The pesto, combined with the sweet, caramelized flavor of the roasted vegetables and the saltiness of crumbled feta, is delicious. I also added in shrimp, but it’s a great vegetarian meal without them.

Quinoa With Pesto and Roasted Shrimp and Veggies
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 cup uncooked quinoa
  2. 1 medium zucchini
  3. 1 red pepper
  4. 1 small onion
  5. 4 oz. grape tomatoes
  6. 1/2 lb raw shrimp, peeled and deveined
  7. 3 tablespoons prepared basil pesto
  8. 1/4 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, drizzle cleaned, deveined shrimp with olive oil and season with salt and pepper. Set aside.
  3. Chop the zucchini, red pepper, and onion into 1-inch pieces, and halve the grape tomatoes.
  4. Spread vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and then roast in oven for 15 minutes.
  5. In the meantime, add 2 cups of water and uncooked quinoa to a pot. Bring to a boil, reduce heat, and then cover and simmer for about 15 minutes until the quinoa in tender and the water is absorbed. Remove pot from heat.
  6. After the vegetables have roasted for 15 minutes, remove from the oven and stir and then add the shrimp to the baking sheet. Return to the oven for about 8 to 10 minutes until the shrimp are firm and pink and then remove from the oven.
  7. In a large bowl, combine the cooked quinoa and the roasted vegetables and shrimp. Stir in the prepared pesto and feta cheese and season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/