Healthy Family Project

Baked Fish Tacos with Watermelon Rind Slaw

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Delicious baked cod is topped with a crunchy, homemade slaw, avocado slices and salty Cotija cheese for a taco that will leave you wanting more! Don’t toss those watermelon rinds when you’re done! Did you know they can be peeled and used in recipes like this crunchy slaw? A great way to not only reduce food waste at home but also infuse your favorites with new flavors!

Note: The post is sponsored by the National Watermelon Promotional Board. All opinions are our own. 

Nutrition Tip: You can slice up watermelon rind and use it just like any veggie–raw in a slaw or salad, stir-fried, or blended into smoothies. It’s rich in hydrating fluids.

Baked Fish Tacos with Watermelon Rind Slaw

Baked Fish Tacos with Watermelon Rind Slaw

Delicious baked cod is topped with a crunchy, homemade slaw, avocado slices and salty Cotija cheese for a taco that will leave you wanting more! Don’t toss those watermelon rinds when you’re done! Did you know they can be peeled and used in recipes like this crunchy slaw? A great way to not only reduce food waste at home, but infuse your favorites with new flavors!

Yield: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 2 cups coleslaw mix
  • 1 cup julienned watermelon rind
  • ¼ cup cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 pound cod fillets, sliced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 8 small street taco tortillas
  • 1 small avocado, sliced
  • ¼ cup crumbled Cotija cheese

Instructions

  1. Mix coleslaw, watermelon rind, cilantro, lime juice and honey in large bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
  2. Preheat oven to 450F.
  3. Spray 9x9-inch baking dish with nonstick cooking spray and add cod slices.
  4. Mix chili powder, cumin, garlic powder and smoked paprika in small bowl. Sprinkle over fish, evenly coating all slices.
  5. Bake 5-6 minutes, or until fish is cooked through and flaky.
  6. Assemble tortillas with fish, slaw, avocado and cheese. Sprinkle with additional cilantro or fresh lime juice, as desired.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 279Total Fat: 8.2gCholesterol: 70mgSodium: 255mgCarbohydrates: 19.3gFiber: 5gSugar: 3.9gProtein: 30g

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Amanda Keefer

About the Author

Amanda Keefer

Amanda’s marketing, public relations and community outreach experience spans 20 years. She is the mom of two girls and two boxer dogs. You can hear her as the host of the Healthy Family Project podcast, find her cooking alongside her girls in videos on the Produce for Kids Instagram feed or spot her out volunteering with her family. When not in the office, Amanda can be found with her family on the tennis courts or at the dance studio.

2 Comments on Baked Fish Tacos with Watermelon Rind Slaw

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  1. Tried this recipe and it was delicious!

    • Glad you enjoyed it!

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