Fish tacos with watermelon salsa

Ingredients:

• 4 cups diced watermelon pulp, without seeds
• 1/2 small red onion, finely diced
• 1/2 cup coarsely chopped fresh cilantro
• Juice of 2 limes, plus lime wedges for serving
• 1 jalapeño pepper, seeded and finely diced
• 1 tbsp and 2 tsp olive oil
• Coarse sea salt
• 450 g sea bass fillet, skinless
• 1 tsp. chili powder (see seasoning recipe) Here)
• 1 head of cabbage romaine lettuce, chop
• 8 corn tortillas (recipe corn tortillas, recipe wheat tortillas)
• 1 avocado, cut into slices

Preparation:

1. Prepare salsa: Combine watermelon, red onion, cilantro, lime juice, jalapeño pepper, 1 tablespoon olive oil, and 1/2 teaspoon salt in a bowl.
2. Preheat the grill to medium-high. Rub the fish with 2 teaspoons of olive oil, sprinkle with chili powder and 1/2 teaspoon of salt. Brush the grill grate with olive oil, then add the fish and cook until cooked through, 4-5 minutes per side. Transfer the fish to a platter and shred into small pieces.
3. Meanwhile, toss the romaine lettuce with 2 tablespoons of salsa and a pinch of salt. Heat the tortillas on the grill and fill them with the fish, salsa, avocado, and lettuce. Serve the tacos with lime wedges.