Healthy Family Project

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 also infuse your favorites with new flavors!

Recipe created in partnership with the National Watermelon Promotional Board.

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

Did you make this recipe?

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Amber Gray

About the Author

Amber Gray

Amber is the new mom to a baby girl and navigating the world of diapers, first foods and very little sleep. She has been a part of the Produce for Kids team for 9 years, overseeing all digital marketing efforts including digital partnerships, content strategy, social media, website and email marketing. A passion for healthy cooking was instilled in her at a young age, cooking alongside her mom and sister in the kitchen. Her passion for cooking, food and photography has also brought her behind the lens to develop and photograph recipes for Produce for Kids and partners.

2 Comments on Baked Fish Tacos with Watermelon Rind Slaw

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  1. Tried this recipe and it was delicious!

    • Amber Gray

      Glad you enjoyed it!

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