I’ll never forget the time that I posted on Facebook about the really delicious virgin, sugar-free mojito I was enjoying thanks to stevia. I should have just left out the v-word because everyone jumped to one conclusion. I think you can guess what that was. But lil ol’ me? I live in my own little world sometimes, where it’s totally normal for anyone to drink virgin cocktails, just to save a few calories on a weeknight.

Or even on a weekend. I grilled up these mojito fish tacos on a Saturday night, but that didn’t stop me from pouring myself another refreshing virgin mojito. (Maybe things would have been a little different if Ben and I hadn’t split a bottle of wine the night before. But I have rules that pertain when I’m trying to drop a few pounds, and they involve not drinking on more than one night per week!)

I can’t say whether it was the thought of that tangy, minty sugar-free mojito that inspired these tacos, or the gorgeous honeydew I’ve enjoyed in fruit salad at a few recent functions. Growing up, I never cared for honeydrew, but its mellow, subdued sweetness is something I’ve come to love lately. But still, I feel the same way about it as I do about watermelon, and that is, it has to be really good melon. Juicy, brightly colored, and oozing summery fresh sweetness. As soon as I cut into this one and saw its vivid green hue, I knew I had picked a good melon.

But maybe, just maybe, it was something else that inspired this recipe, and if  you’re my good friend or mother-in-law you have probably already guessed that one: my favorite colors! You don’t even know the level of satisfaction I got, from pairing the honeydew with little bits of light purple onion and long slivers of saturated purple cabbage. If crunchy cabbage weren’t the classic accompaniment for fish tacos, I probably would have thrown in some raspberries, just to get my purple-and-green fix. Indulge me for a second: are these tacos anything less than gorgeous?

Lest you think it’s all about the colors and drinks, rest assured that we really enjoyed eating these tacos, not just looking at them. As if we didn’t already love tacos, especially fish tacos, these ones rank a few notches higher thanks to a few splashes of rum (no, these are not virgin mojito fish tacos) and a tangy, fresh twist on the classic fruit salsa. I think we can all drink to that!

You can use any firm white fish to make these tacos, but my choice is Barramundi, a sustainably-farmed white fish with impeccable flavor comparable to seabass, and omega-3 levels like that of wild salmon. Look for it frozen under the name Australis Barramundi, or your local grocer’s label.

Additionally, I’m sure these would be just as delicious with your favorite melon, if you happen to love watermelon or cantaloupe more than honeydew.

Love tacos? I think they’re the perfect vehicle for experimenting with different flavors. Here are a few of our favorites:

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Melon Mojito Fish Tacos

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A refreshing summer twist on the classic fish taco. Don't care for honeydew? Try watermelon or cantaloupe - the result will be just as colorful and delicious!

Ingredients:

Fish
2 barramundi filets, about 6oz each (or other firm white fish, such as mahi)
1 clove of garlic, minced
2 tablespoons light rum
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
freshly ground black pepper

Honeydew Mojito Salsa
1 cup finely chopped honeydew melon (150gm)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 serrano chile, seeded and minced
2 tablespoons lime juice
1 tablespoon light rum
1 teaspoon coconut sugar
1/8 teaspoon salt


Remaining Ingredients

6 corn tortillas
1 1/2 cups chopped red cabbage (1/4th of a large cabbage)

Directions:

Place fish on in a small baking dish. Whisk together garlic, rum, lime juice, lime zest, mint, cumin, salt and pepper. Pour evenly over fish, spooning the herbs and garlic on top of the fish. Set aside and let marinate 10-20 minutes.

Meanwhile, prepare salsa by combining all ingredients in a medium bowl and stirring together.

Preheat grill to medium-high. Spray grates with cooking spray.

Place fish on grill and cook for 10-12 minutes, covered, turning once. Fish is done with it flakes easily and is opaque in the center. Remove from grill and wrap with foil to keep warm.

Place tortillas on the grill and cook for about 60 seconds per side, until browned and slightly crisp.

Slice fish into pieces and divide among the warm tortillas. Top with cabbage and salsa.

Nutrition Facts:

Amount Per Serving
Calories 471.3
Total Fat 5.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 91.2 mg
Sodium 452.3 mg
Potassium 436.5 mg
Total Carbohydrate 52.2 g
Dietary Fiber 7.3 g
Sugars 14.0 g
Protein 41.0 g