Watermelon Fish Tacos With Adobo Sauce

It's hard to beat beer-battered deep-fried fish tacos but this recipe is a lighter, healthier version that calls for grilling the fish instead. It's delicious and incredibly refreshing on a hot summers day.

You can't have fish tacos without the fish.

Ingredients

1. 1lb Fish for grilling (This time I used swordfish and shrimp but you can really use your preference of fish)
2. 2 tsp Salt
3. 2 tsp Herbes de provence
4. 1 tsp Garlic powder
5. 1 tsp Paprika
6. 1 tbsp Cooking oil

Directions

• Trim any skin or bones from the fish and cut into 1 inch cubes.
• For the shrimp make sure it's been shelled and cut the tail off if necessary
• Toss with the oil and other ingredients and allow to sit for 1-2 hours
• Before cooking put the fish cubes and shrimp on skewers to make it easier to handle on the grill.

Watermelon Slaw with Chervil

1. 1 Small-medium watermelon
2. 1/2 cup Finely chopped chervil
3. 1 Tomato de-seeded and finely chopped
4. 2 cups sliced cabbage
5. Juice of 1/2 lime.

Directions

• Chop the watermelon into manageable chunks and grate into a colander over a bowl
• Allow the juice of the watermelon to drain for about 30 mins (you can use the juice for cocktails or anything you like)
• Once the watermelon has drained toss with the rest of the ingredients in a bowl.

Adobo Sauce

1. 1 Small tin of chipotle peppers in adobo
2. 1 Cup Greek yogurt or sour cream
3. 1/4 Cup mayonnaise

Alternative Sauce (if you can't get the chipotle peppers)

1. 1 Cup Greek yogurt or sour cream
2. 1/4 Cup mayonnaise
3. 1/4 Cup ketchup
4. 1 tbsp Sriracha
5. 2 Cloves of garlic crushed
6. 1 tsp Salt
7. 1 tsp Paprika
8. 1 tsp Chilli powder
9. 1 tbsp Agave nectar

Directions

• Adobo sauce:
• Drain the adobo from the can into a small bowl
• De-seed 3-5 chipotle peppers then finely chop and add to the bowl
• (you can use more or less peppers depending on how spicy you want your sauce)
• Add the yogurt and mayonnaise and mix
• Alternative sauce:
• Simply mix all the ingredients together in a bowl

• Light a grill and set to medium heat
• Heat some flour tortillas about 20-30 secs a side
• Place the fish skewers on the grill
• Cook the swordfish for 3 mins per side
• Cook the shrimp for 2-3 mins per side
• You want to be careful and time the fish as it will cook pretty quickIy and could dry out easily
• I would also recommend only turning the fish once as it is fairly delicate and can fall apart if you turn it too often

Serve the fish on the hot flour tortillas with the watermelon slaw and adobo sauce.

Garnish with cotija cheese and some chervil leaves.

Enjoy.