Content Library Recipes Fish Tacos with Watermelon Salsa

Fish Tacos with Watermelon Salsa

4 servings

What’s more synonymous with summer than fresh watermelon?  As the temperatures rise and summer makes its debut, there’s nothing better to satisfy our need for extra hydration and antioxidants.  I invite you to get creative with this refreshing fruit by trying this tasty salsa that pairs well with just about any protein. – Fish tacos are a hit at my house, but you can serve with grilled chicken, tofu or shrimp.  I make these tacos 10-Day Detox Diet and Blood Sugar Solution friendly by substituting taco shells with lettuce leaves.


For more delicious, healthy recipes, please click here for the free Thrive Communal Table Cookbook.  This contains 60 delicious, easy-to-make, healthy recipes for breakfast, lunch, dinner, sides, and treats.  I’ve contributed several recipes to The Thrive Communal Table, including a guilt-free chocolate mousse that’s sure to get raves at your next dinner, as well as my favorite breakfast, my whole food protein shake.

Fish Tacos with Watermelon Salsa


  • 2 cups Seedless watermelon diced
  • 1 Fresh Ripe Avocado pitted, seeded & cubed
  • 1/2 Red Onion finely chopped
  • 1 lime Juice & Zest
  • 1/2 Lemon Juice
  • 1 Jalapeno Pepper stemmed & diced
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon plus pinch Sea Salt divided
  • 1 1/2 Tablespoons Extra Virgin Olive Oil divided
  • 1 Tablespoon Dr. Hyman’s Special Seasoning (see below)
  • 1 Pound White flaky fish Cod or Halibut
  • 16 Romaine or Butter Leaves


Step 1

In a medium bowl, combine the watermelon, avocado, onion, lime juice, zest, lemon juice, jalapeno and cilantro. Toss with the 1 tablespoon olive oil and ¼ teaspoon salt and set aside.

Step 2

Prepare a pan or grill to cook the fish. If using the grill, preheat to high and coat the fish on both sides with the remaining oil. If using a pan, heat the remaining oil over medium heat.

Step 3

Sprinkle the fish with Dr. Hyman’s Special Seasoning and remaining salt. Cook the fish until opaque inside, about 5 minutes per side. When the fish reaches an internal temperature of 145 degrees, remove from heat and set aside to cool for about 5 minutes or until no longer hot, but still warm to the touch. Using a fork, break into big pieces.

Step 4

To serve, place two lettuce leaves on top of each other to make a sturdy base for the fish. Place about ¼ cup of fish on each lettuce wrap, top with a couple tablespoons salsa.

Step 5

Dr. Hyman’s Special Seasoning: When I’m in a hurry to cook but want a meal that will pack some flavor, I use a tablespoon of this special seasoning to impart great aroma, taste and color to a pound of fish or meat. Keep a 2-ounce jar mixed up of this and stash it in your spice cabinet for up to 6 months. Yields = a healthy 1/4 cup, Prep Time = about 5 minutes, Cook Time = 0 minutes, Ingredients: 1 Tablespoon Smoked Paprika 1/2 Tablespoon Sea Salt 1/2 Tablespoon Black Pepper 1 Tablespoon Garlic Powder 1/2 Tablespoon Onion Powder 1 Teaspoon Cayenne Pepper (or more depending on preference for spice) 1 Teaspoon Cumin 1 Teaspoon Turmeric 2 Teaspoons Dried Oregano 2 Teaspoons Dried Thyme Instructions: Combine all spices in a small bowl and stir to combine. Store in a glass spice jar in a cool dark place for up to 6 months. Nutritional analysis per serving (1 tablespoon): Calories 25, Fat 1g, saturated Fat 0g, Cholesterol 0mg, Fiber 2g, Protein 1g, carbohydrate 5g, Sodium 800mg

Nutritional Information

Nutritional analysis per serving (2 fish tacos): Calories 270, Fat 14g, saturated Fat 2g, Cholesterol 50mg, Fiber 5g, Protein 23g, carbohydrate 15g, Sodium 230mg

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