Tilapia Tacos With Watermelon Salsa

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Washington Post

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Ingredients

2 tablespoons salt

1 tablespoon sweet paprika

1/4 tablespoon cayenne pepper

3/4 tablespoon chili powder

3/4 tablespoon cumin

1/2 tablespoon garlic powder

1/4 tablespoon powdered mustard, such as Colman's

1/2 seedless watermelon, cut into 1/4-inch dice (about 3 cups)

1/2 mango, cut into 1/4-inch dice (about 1 cup)

1/4 red onion, cut into 1/4-inch dice (about 1/4 cup)

5 to 6 scallions, white and light-green parts, cut crosswise into 1/4-inch slices

1/2 to 1 small jalapeƱo pepper, stemmed, seeded and minced

Juice of 1 large lime

Salt

1/2 bunch cilantro, stemmed and coarsely chopped

Sugar

5 to 7 chipotle peppers in adobo (reserve sauce and remaining peppers for another use)

Juice of 1 lime

3/4 cup sour cream or creme fraiche

1/4 head cabbage

1/4 cup cider vinegar

2 (10 to 12 ounces total) boneless, skinless tilapia fillets

1 tablespoon canola oil

6 corn tortillas

1 medium red onion

1 bunch cilantro, stemmed and coarsely chopped (about 1 cup)

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