These fish tacos are the best tacos we have ever made. Period. Watermelon replaces tomato in the zippy salsa for an amazing flavor combo. We doubled the avocado with slices plus our delicious Avocado Ranch. Watermelon AND Ranch you say? All we can say back is, you'll have to try it to believe it.

Makes 4 servings

What you need

2 cups diced watermelon
¼ red onion, finely chopped
¼ cup chopped cilantro
serrano pepper, thinly sliced
2 limes
Coarse salt
1 pound skinless wild striped bass fillets
1 tablespoon coconut oil
8 tortillas (Siete or corn tortillas)
2 avocados, sliced
½ cup Tessemae’s Avocado Ranch
 

What you do

1. Combine the watermelon, onion, cilantro, serrano and juice of one lime juice to make the salsa. Season with salt and set aside.
2. Heat a coconut oil in a cast iron skillet over medium high. Season the fish with salt and pepper. Sear the fish until browned on one side, about 3 minutes. Flip over and sear until cooked through, about 1-3 minutes more, depending on thickness of the fillets. Transfer to a platter.
3. Heat tortillas over an open flame until warmed through. Serve with the fish, watermelon salsa, sliced avocado, cilantro, lie wedges, and plenty of Avocado Ranch.

Picking the Perfect (Ripe) Watermelon:
1. Look for an obvious yellow “field spot”
2. Feel for a heavy, dense weight
3. Look for a dark green color
4. Listen for a hollow sound
5. Look for a dull (not shiny) appearance

Once you've found the perfect watermelon, dice into bite-size pieces for your salsa! Learn how HERE!