Grilled Fish Street Tacos with Watermelon Pico de Gallo
Dive into summer flavors with these incredible Grilled Fish Street Tacos! Flaky, perfectly grilled haddock is nestled in warm street tortillas, then crowned with a vibrant, refreshing Watermelon Pico de Gallo. This juicy salsa, bursting with sweet watermelon, tangy kiwi, crisp red onion, and a hint of jalapeño, perfectly complements the delicate fish. Finished with a sprinkle of creamy queso fresco, these tacos are a light, zesty, and unforgettable taste of the tropics – quick enough for a weeknight, exciting enough for a party!
Ingredients
- 1 pound haddock fillets, thawed if necessary
- Nonstick cooking spray
- 3/4 teaspoons kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/2 jalapeño pepper, seeded and minced
- 1 cup chopped seedless watermelon
- 1/4 cup chopped kiwi
- 1/4 cup chopped yellow bell pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 8 (4-inch) street taco flour tortillas
- 1/2 cup crumbled queso fresco
Instructions
Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of haddock with cooking spray; sprinkle with 1/2 teaspoon salt and black pepper. Place haddock on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer haddock to cutting board; cut fillets lengthwise in half, then crosswise in half. In medium bowl, toss jalapeño, watermelon, kiwi, onion, bell pepper, lime juice, cilantro and remaining 1/4 teaspoon salt. Makes about 1 1/2 cups pico de gallo. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with haddock, pico de gallo and queso fresco. Makes 8 tacos.