2 cup cubed seedless cantaloupe, honeydew, and/or watermelon melon 1 cup chopped, seeded cucumber ½ cup chopped orange or yellow sweet pepper 1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed 3 tablespoon chopped fresh cilantro 1 tablespoon finely chopped red onion 3 tablespoon lime juice (Juice from 1 lime) 1 tablespoon honey or packed brown sugar
Teaching Notes:
Prepare the salsa first, before baking the fish. Store it in the fridge until it’s time to serve the tacos.
Teaching Note:
For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days.
