Recipe: Morrocoy Fish Tacos & Watermelon-Lime Rumanade

MOBILE, Ala. (WALA) - Recipe Courtesy: Chef Manny & Don Q Rum

INGREDIENTS

1 pound white fish such as cod, or tilapia

2 teaspoons olive oil

8 6-inch corn or flour tortillas

1 avocado, sliced, optional

Seasoning

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground cumin

juice of 1 lime

Slaw

3 cups shredded cabbage, or bagged, unprepared cole slaw mix

⅓ cup loosely packed cilantro

¼ Cup Sour Cream

1/8 Cup small diced watermelon

juice of 1 lime

1 teaspoon honey

salt and cracked black pepper, to taste

Fish Taco Sauce

1/4 cup sour cream

juice of 1 lime

1/4 bunch parsley

1/4 bunch cilantro

1/2 Jalapeno (no seeds)

3 sprigs green onions

1tsp salt

Blend everything together until smooth.

INSTRUCTIONS

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place fish on the parchment.

Rub olive oil all over fish on both sides.

Stir together chili powder, salt, garlic powder, and cumin. Sprinkle all over the fish on both sides. Squeeze fresh lime juice over the top.

Transfer baking sheet to the preheated oven. Bake for 10-14 minutes. Optional: broil for the last 2 minutes.

While fish is cooking, prepare the slaw by stirring together sour cream, lime juice, honey, and salt and pepper. Toss with the cabbage and cilantro and set aside.

Use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with fish taco sauce. Serve immediately with lots of extra lime wedges for squeezing!

Watermelon-Lime Rumanade

4oz Fresh watermelon juice

2oz fresh lime juice

2oz Don Q Reserva 7

1Tbl Honey

Tajin

In a shaker with ice combine all ingredients except for tajin. Shake well.

In a glass put tajin in the rim.

Serve and enjoy!