Baja Fish Tacos with Spicy Watermelon Guacamole
Prep time
Cook time
Total time
Serves: 12–16 tacos
Watermelon Guacamole:
  • 2 medium avocados, peeled and chopped
  • ⅓ cup chopped cilantro
  • 1 can (4 ounces) diced green chilies, drained
  • 2 tablespoons lime juice
  • 2 teaspoons diced jalapeno pepper (or to taste)
  • 2 medium garlic cloves, minced
  • 1½ cups diced watermelon
  • Salt, to taste
Baja Fish Tacos:
  • Cooking spray
  • 1½ pounds cod
  • Chili powder, to taste
  • Salt, to taste
  • 12–16 corn tortillas
  • 3–4 cups commercial coleslaw mix (shredded cabbage and carrots)
  • ½–1 cup commercial salsa
  • 1 cup diced watermelon
  1. For the guacamole, mash the avocados tin a medium bowl until a mixture of smooth and chunky. Add the cilantro, green chilies, lime, jalapeno, and garlic and mix thoroughly.
  2. Add 1½ cups diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
  3. Heat your oven to 350°F. Grease a baking sheet.
  4. Place the cod on your prepared sheet and sprinkle with chili powder and salt. Bake for 12–20 minutes (depending on thickness of fish) or until cooked through.
  5. Cut the cod into bite-sized pieces.
  6. Heat the tortillas on grill or griddle. Top each with few pieces of fish, ¼ cup coleslaw mix, heaping spoonful of guacamole, tablespoon of salsa and few pieces of remaining diced watermelon.
Grilling Option: For cooking al fresco, you can tightly wrap the seasoned cod in foil and grill about 5 to 7 minutes per side. If you opt to cook the cod directly on the grill, cook about 3 minutes per side, and flip carefully as the cooked fillets can be rather tender and flaky.
Recipe by Go Dairy Free at