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+ servings

Baked Fish Tacos with Watermelon Rind Slaw

Amber Gray
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!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Entree & Main Dishes
Servings 4
Calories 279 kcal

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
 

  • Mix coleslaw, watermelon rind, cilantro, lime juice and honey in large bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
  • Preheat oven to 450F.
  • Spray 9x9-inch baking dish with nonstick cooking spray and add cod slices.
  • Mix chili powder, cumin, garlic powder and smoked paprika in small bowl. Sprinkle over fish, evenly coating all slices.
  • Bake 5-6 minutes, or until fish is cooked through and flaky.
  • Assemble tortillas with fish, slaw, avocado and cheese. Sprinkle with additional cilantro or fresh lime juice, as desired.

Nutrition

Calories: 279kcalCarbohydrates: 19.3gProtein: 30gFat: 8.2gCholesterol: 70mgSodium: 255mgFiber: 5gSugar: 3.9g
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