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Fresh Way to Fiesta

| May 1, 2015

Southwest Salsa Bowl with Fire and Ice Salsa

Southwest Salsa Bowl with Fire and Ice Salsa

Sweet Ideas For Cinco De Mayo Celebrations

Cinco de Mayo is the perfect opportunity to indulge in Mexican-inspired dishes, dips and drinks. This year, put a tangy twist on your festive favorites with a refreshing new flavor.

Watermelon is a versatile fruit with a flavor profile that pairs perfectly with many of the ingredients in traditional Mexican dishes. Sweet and juicy watermelon is a great way to cut the heat of spicier foods, and its texture lends an unex­pected, satisfying crunch in dips such as chunky salsas.

Whether you’re hosting a Cinco de Mayo themed party or simply looking forward to an inspired meal at home, get an early jump on summer and let watermelon be your star ingredient.

For more recipes featuring low-calorie, no-fat watermelon, visit www.watermelon.org

Southwest Salsa Bowl

Materials:

1   round, seedless watermelon

Dry erase marker

Utility knife or carving knife

Ice cream scoop or other large spoon

Fire and Ice Salsa

Chips, jalapeños, cilantro and lime, for garnish

  1. Choose round seedless watermelon.
  2. Wash watermelon and pat dry.
  3. Use dry erase marker to trace design around middle of watermelon.
  4. Use utility knife to carve design (copy design in photo).
  5. Split watermelon in half, and use scoop to carve out flesh.
  6. Choose flat area of rind on other watermelon half to trace and carve out lizard design (copy from image in photo).
  7. Fill bowl with salsa.
  8. Garnish with lizard, chips, jalapeños, cilantro and lime.

Fire and Ice Salsa

Servings: 3 cups

3   cups seeded and chopped watermelon

1/2   cup green peppers

2   tablespoons lime juice

1   tablespoon chopped cilantro

1   tablespoon green onion

1–2   tablespoons jalapeno peppers

Combine ingredients; mix well and cover. Refrigerate 1 hour or more.

 

Baja Fish Tacos With Watermelon Guacamole

Servings: 12–16 tacos

2   medium avocados, peeled and chopped

2   tablespoons lime juice

2   teaspoons diced jalapeno pepper (or to taste)

1/3   cup chopped cilantro

2   medium garlic cloves, minced

1   can (4 ounces) diced green chilies, drained

2 1/2   cups diced watermelon, divided

Salt, to taste

Cooking spray

1 1/2   pounds cod

Chili powder

12–16   corn tortillas

3–4   cups commercial coleslaw mix (shredded cabbage and carrots)

1/2–1   cup commercial salsa

For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeno, cilantro, garlic and chilies and mix thoroughly. Add 1 1/2 cups diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.

Heat oven to 350°F. Spray cookie sheet with cooking spray.

Place cod on sheet and sprinkle with chili powder and salt. Bake for 12–20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces.

Heat tortillas on grill or griddle. Top each with few pieces of fish, 1/4 cup coleslaw mix, heaping spoonful of guacamole, tablespoon of salsa and few pieces of remaining diced watermelon.

Fresh Way to Fiesta


Category: Seasonal Recipes

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