Wednesday, June 20, 2018

Cantaloupe Salsa for Fish Taco's - #FantasticalFoodFight

It's time for the Fantastical Food Fight - Seafood edition and I had a little fun with this.   I decided to make this for our weekly Taco Night, at least for my meal.  Since I'm the seafood lover in the family.  I had a cantaloupe and played with the idea of using it in a salsa to top the fish.  Previously I've made fish taco's with Mango Salsa for Fish Friday Foodies, and I know how good fish is topped with a little fresh fruit.

And umm, this Cantaloupe Salsa was so good I was eating it with a spoon, even after topping my fish Taco's with some of the salsa.   The jalapeno's I put in did kinda overpower it a touch though.  I didn't realize how hot they were.  Good thing I like spicy food.  

Let me tell you about Fantastical Food Fight.  Fantastical Food Fight is a group of food bloggers who are challenged to come up with a recipe using either a theme or an ingredient each month.  You can make up your own creation, find it in a cookbook, online or on another blog.  If you want to know more about it, check it out here.   


Yield: 1 serving

Fish Taco's with Cantaloupe Salsa

prep time: 10 minscook time: 30 minstotal time: 40 mins
This is a fun take on Fish Tacos'.   The Cantaloupe Salsa adds a fresh light touch and it tastes great as well.


1/2 lb. Fresh fish or frozen  - Cod, Halibut or other firm fleshed white fish
1 cup finely shredded Napa Cabbage
2 flour tortillas for each person 
1 teaspoon butter and 1 tsp. Lemon juice for cooking the fish

Cantaloupe Salsa

1 cup finely diced fresh Cantaloupe
1 Jalapeno, finely diced (I used a red and a green jalapeno half)
1/4 cup Red Onion finely diced
1 teaspoon minced Cilantro - fresh or dried
1 tablespoon Jalapeno Ranch Dressing


Dice the cantaloupe, jalapeno, red onion and mix together.  Add the cilantro and taste.  Mix in the ranch dressing and let set for at least half an hour before using.

Cook fish, either by frying or steaming it, with the 1 teaspoon butter and 1 teaspoon lemon juice. 
Dry fry 1- 2 flour tortillas, just until heated through.
Place some of the Shredded Napa Cabbage on top of the flour tortilla's top with 1/2 the cooked fish on each tortilla, then add a spoonful or more of the Cantaloupe Salsa.    Fold over and eat  or serve right away. 

Note: you can adjust the amount of jalapeno to suit your taste.   
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof. 
Created using The Recipes Generator

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Fruit salsa is perfect with seafood. Great minds Sid.

    1. Fruit and seafood play very well together. I agree, great minds.

  2. I have never used cantaloupe in a salsa before - this sounds delicious!

    1. I kinda wondered how it would taste, and am really glad I did it. Although, I would caution to use a riper cantaloupe than what I had.

  3. I love how cantaloupe adapts to both sweet and savory flavors. Perfect for fish tacos!!

    1. I know. I'm a salt and eat cantaloupe person, but it does play nicely with jalapeno's as well. And these were good, although I did keep eating the salsa by itself. Just glad I made enough for the taco's and me.

  4. Very interesting flavors... never tried fruit and fish together... the tacos look tempting...

    1. Fruit and fish go really well together. Surprisingly so.


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