Grilled Fish Street Tacos with Watermelon Pico de Gallo

Prep: 20 minutes
Grill: 6 minutes • Serves: 4

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of haddock with cooking spray; sprinkle with 1/2 teaspoon salt and black pepper. Place haddock on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer haddock to cutting board; cut fillets lengthwise in half, then crosswise.

2. In medium bowl, toss jalapeño pepper, watermelon, kiwi, onion, bell pepper, lime juice, cilantro and remaining 1/4 teaspoon salt. Makes about 1-1/2 cups.

3. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with haddock, pico de gallo and queso fresco.

Approximate nutritional values per serving (2 tacos):
323 Calories, 10g Fat (4g Saturated), 69mg Cholesterol, 897mg Sodium,
35g Carbohydrates, 1g Fiber, 6g Sugars, 1g Added Sugars, 25g Protein

Dietitian’s Dish Tip(s):
White fish is less fatty than some other types (like salmon or tuna). Regardless, they still have omega-3 fatty acids that contribute to heart health. Seafood may also help lower blood pressure and improve brain function. Aim for at least two servings of seafood twice per week to reap the benefits.