This sweet and hot relish is the perfect topping for fresh North Carolina fish tacos. For the best texture, stir together just before serving.
Course Appetizer, Brunch, Condiments, Main Course, Snack
Cuisine American, Garden Goodies, Grilling, North Carolina Goodies, Summer Food
Keyword fish tacos, watermelon, pico de gallo, seafood
Author Wendy Perry
1mango,peeled and diced
1jalapeno,seeded and diced
½cup diced red onion
juice of 1 lime,plus extra wedges to serve alongside
½cup cilantro,roughly chopped
1 cup ribbon cut romaine lettuce
for the fish tacos:
1 ½cupsboneless, skinless firm white fish
Combine watermelon, mango, jalapeño, and onion in bowl. Stir in lime juice and cumin. Set aside.
Preheat an outdoor grill, and lightly oil grill grate. Brush fish with olive oil and season with salt, pepper, and a light dusting of cumin. Lay fillets on grill. Cook about 4 or 5 minutes per side until marked and cooked through. Place the fish into a bowl and break into bite-size pieces.
Fold cilantro and shredded lettuce into the pico de gallo. Warm tortillas on the grill, then fill with fish. Top the tacos with pico, then scatter with crumbled cheese. Serve with lime wedges.