Coconut Fish Tacos with Watermelon Salsa


Shrimp Tacos with Southwest Watermelon Salsa

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How to Make Watermelon Salsa(RECIPE) えっ?スイカでサルサ?

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Easy SHRIMP TACOS with Best Shrimp Taco Sauce

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Watermelon Salsa. 1 cup watermelon, cubed. ¼ cup yellow bell pepper, diced. 2 teaspoons lime juice. For Serving. 6 small soft corn tortillas, warmed. ½ avocado, sliced.

Cilantro (optional) INSTRUCTIONS. Coconut Fish. Mix together all the dry ingredients in a bowl. Coat the fish pieces in the coconut flour mixture. Heat 1/2 inch of coconut oil in a skillet over medium-high heat. Just crisp up your taco shell in the oven (if using soft shells then just skip this step all together), grill or sear the fish, toss the salsa together and grab some cream cheese.

Combine the watermelon, onion, cilantro, serrano and juice of one lime juice to make the salsa. Season with salt and set aside. Heat a coconut oil in a cast iron skillet over medium high. Season the fish with salt.

These baked fish tacos are super easy to make! Make the coconut breading. Squeeze some lime on your fish and coat with the coconut breading.

Bake the fish for 15-20 minutes or until opaque and flaky. While the fish bakes, make the mango salsa and warm some corn tortillas. In a large saucepan over medium heat, heat the butter and oil.

Add the red pepper flakes, onion and garlic and cook until soft. Add the corn and cook for 5. It’s divine over fish, shellfish, chicken, rice, on a tortilla chip, or even as a light summer side dish!

Spoon this summer fruit salsa over tacos, burritos and nachos! I’ve done it and people love it! I love to mix it into greens and add shrimp for a main course salad.

Tips for Making Watermelon Cucumber Salsa. Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. Mix well and then spoon over the fish. Sprinkle generously with kosher salt and let sit in the refrigerator for about 20 minutes. While the fish is marinating, make the watermelon salsa.

In a medium bowl, combine the watermelon, cherry tomatoes, onion, chili, and fresh cilantro and chives. Friday 8/7 Specials Fresh Fish Tacos topped with our Baja Salsa Barbacoa •tacos•burritos•quesadillas 便 Coconut Rice Pudding See you soon! ️ ⏰. Fish Tacos with Salsa Verde and Radish Salad. Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce I melded this with the roasted corn and radish salad, so yummy.

I also used Boston Lettuce in place of the tortilla’s for a more carb-concious dinner.

List of related literature:

Fish tacos are one of my signature dishes, so I decided to do a greatest-hits recipe that combines favorite elements: avocado crema, sweet and spicy mango salsa, and sautéed tilapia.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

MEANWHILE, FOR THE SALSA: While the crab cakes are cooking, peel and pit the avocado and coarsely chop it.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

★ Serve alongside 24 WARM CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, DICED PINEAPPLE, and FRESH GREEN SALSA (page 133), with or without avocado.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

Meanwhile, Make the Avocado Pico de Gallo: Combine all the ingredients in a large bowl, and stir together.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

* with Slide sour out cream, of the salsa, pan (use and a guacamole.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Warm the tortillas for 20 seconds, add the fish, corn peach salsa and salsa verde (see separate instructions that follow); serve immediately with a lime wedge.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

This is our go­to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Spoon fresh, homemade salsa over fish; add more lime juice and coconut shavings if desired.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
by Bethany Hamilton, Dustin Dillberg
Zondervan, 2014

Serve the pancakes with the Tropical Compote on top, or instead, garnish with pineapple, mango, and pecans, or mix them into the batter right before cooking.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

While the fish are enjoying their well-deserved rest, make the salsa by mixing the cilantro, green onion, green pepper, mashed mango, and lime juice in a small bowl.

“Three Guys from Miami Cook Cuban” by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
from Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
Gibbs Smith, Publisher, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Automatically you are attracting the viewers.The way of expression with smily gives some more attraction to the food in addition to it’s deliciousness.

  • bad ass bro, i did them with sole and jardines salsa, yum, i melt some cheeze on the Corn Tortillas, i will now try Tilapia Fish

  • I’m not a big seafood person like the rest of my family. When I saw these tacos I thought okay, let me give them a try. The tacos were a hit (even with myself). I’ve even made them twice. Super easy for a quick dinner. Thank you

  • I love fruit used as ingredient in non-dessert dishes. In summer I normally put peaches everywhere, even in pasta with a lovely recipe found time ago on Kumigar’s channel! 
    This salsa looks so juicy and good that… I could easily eat it for lunch as a stand-alone. For curiosity’s sake, what other ingredients that you didn’t have were meant to be in it?

  • This is by far one of the best shrimp taco recipes I have ever heard of. Thank you. I enjoy your videos, but you giggle and talk silly way too much. I am trying to learn from you not enjoy you. All of that unnecessary guggling is not necessary to have a successful video which you do have without it.

  • For me personally, after making this sauce, I would add just half of the mayo as the sour cream tastes so good on its own already. <3

  • First time on this site and I have to say that I followed this receipt to a tea. However, this is what I did a tiny bit different:
    1) I chopped up the shrimp into small bites and added some Old Bay Seasoning but I followed up with the rest of the ingredients.
    2) I used regular cabbage since I did not have any red cabbage.
    3) I used the smaller corn tortillas and added a bit of oil and fried them into the taco shape.

    I finished and layered each taco as Natasha did.

    These were so freak’n good that they rival Rubio’s Street Tacos (even without the bacon)!
    I love, love this recipe! I will make this again and again.

    I shop at Costco and purchased a large bag of de-veined shrimp and only take out what I am going to eat (as a single person), however this recipe is so good I am going to share with friends once COVID-19 lets me be around others. They are going to be wow’d for sure!

  • Simple and delicious, not to mention beautiful! The colors are amazing and definitely triggers the appetite. The shrimp are vfc perfectly cooked. I really enjoyed this video Thank you����

  • I made these tonight, so so good��. This is a new favorite in our house. I let the shrimp marinate about 3 to 4 hours then we grilled them. We used feta cheese instead. I will be making these regularly. I love your recipes. Thank you so much.

  • Can you show us how Japanese people make bento to bring to work and school? I heard you eat them in room temperature. What’s the trick to make sure they don’t spoil yet taste great still? Thx!!!!

  • Ok I just made these �������� wow they are so delicious.. they are going on my meal plan list ����. Natasha, I love you channel thank you for all you do for us. ��

  • I tried this and it wassssssssssssssssss……. AMAZING it colerful tasty it was even tastier than my own shrimp tacos I will share this recipe with evreyone!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Hi Natasha thank you for sharing your easy to prepare recipes! Just want to ask if I lemon can be substitute for lime and greek yogurt for sour cream? Its a little challenge for me to find those. ��

    More power to your show and God bless!

  • Holy crap dude. I don’t wanna be that guy, but you should really start cleaning some dishes, man. Shit’s piling up in the back there.

  • for the sauce i make one and instead of siracha i add chipotle peppers with the cream and mayo on the blender and i make a mango pico de gallo with pieces of avocado

  • Since you like watermelon so much, here’s some more ways to eat it! XD

    Last time I saw my brother, somehow watermelon popped up in the conversation. I found out that he hasn’t been able to eat it since Mom’s popsicle experiment either. I thought it was just me! XD

  • She just ate outta the bowl then tapped the spoon on the side of the bowl and the food left on the spoon fell back into the bowl ���� I hope she’s cooking for herself

  • hi dear first time saw your yummy food and I’m going to make the recepi for my family * and I must say something about you you are so loving charming and adroble so sweet.. may God bless u and your family tkcr ranny from Singapore

  • I made these today. I like that it was only cabbage and onion and not slaw. Sometimes slaw can be a little filling. The avocado, cilantro and splash of lime juice was perfect. I already had ciracha mayo I used for drizzle. Definitely making these shrimp tacos again. Perfect and easy recipe for everyone…..

  • I have tried nearly every recipe from your videos and they are divine! So easy to make yet delicious! Thank you so much for your amazing videoskeep em coming!!!

  • Sinichi, oh how I love watermelon, but I have never seen it used in a salsa before. You are a pro at chopping! That skill is important for this recipe. I love coriander. Here we call it cilantro. This is the perfect marriage of sweet with savory! I can’t tell you how much I appreciate your low-carb ideas!! I wish you loads of luck on your diet! I feel I have an ally now!

  • I have visited this video probably 12 times already in the matter of a couple months and I made a new tradition that anytime I make fish tacos as I am making my tacos I watch this video over and over and over again cuz this guy gets me in the mood for fish tacos. The only difference is I add avocado’s. That’s a real Mosh Pit in my mouth. Gnarly dude totally gnarly to the maximum!

  • Horror vacui in the kitchen, diogenes syndrom… why there are so many things around? How to clean aaaaalllll that messssss? Tacos could be amazing but that kitchen is insane… Qué asco de cocina for God s sake, parece la de un borracho o un yonki. Si eso es cool que venga dios y lo vea…

  • I havent actually tried this out yet, but I’d love to it seems like a perfect mid-spring to summer time (maybe even fall) treat. Maybe even add in some pineapple or other colorful fruits to give it a zingy texture? Anyway, here’s what I came up with since my dad doesnt like bell peppers or onion.

    1 Garlic Clove or to taste.
    2 4 Jalapenos (my tasting preferences, dont like them too hot)
    Coriander (more or less as used in this video tasting preferences are important)
    Squeez a Lemon 
    Squeez a thinly sliced Orange 
    Chili Powder (a tiny pinch, not a dash, a pinch)
    Peppercorns (to taste)
    Sea Salt (to taste)
    Suggestions: Rosemary, Oregano, Lime (thinly sliced, squeez). Pineapple (chunks).

  • These were good, I just made them for Taco Thursday- #TacoTuesdayisbasic. The kid ate 3 and demanded more. I added a scoop of crab meat to the shrimp at the last second of cooking (being extra) and I didn’t have sriracha so I used Tabasco in the sauce. I couldn’t find cotija so I used Feta. Im not one of those people who does whatever they want to a recipe then talks about how good it is…..the substitutions were made out of necessity!

  • @TabiEats oh I thank you so much for this wonderful idea, this sounds so good on a hot summer night I’m for sure going to make this

  • I love seeing ur channel looks good! Just to let you know, when you fire up the tortilla in the stove the blue part of the fire is mercury. If contacted by the tortilla mercury will be on the tortilla might want to research that

  • I want to make dinner for me and my boyfriend but what recipes can I make if my boyfriend dosent like onions, tomatoes, spinach, mushrooms, or shrimp. But I also like everything soooo it’s difficult to do food that I want vs what he can eat. You know ��

  • OMG I just made it, my family love it, my husband eat half a dozen ��thanks so much Natasha. Really appreciate for sharing your portfolio of recipes ��

  • Hey man, I made these the night my mom announced she had cancer. Your food lifted everyone’s spirits up and we could only talk about how good it was. So not only does your food taste damn good, it makes people happy. Now mom is kicking cancers as by the way. So keep on rockin and adding those chillieeeeees!!!

  • I use breaded fish on this because the crunchiness of the breadcrumbs brings a whole different complexity to this dish. I also like to use Chilean sea bass���� TAKKOOOES!

  • I swear to God I am not lying every time I have fish tacos I turn this video on and keep repeating it until I’m done eating my fish tacos expires me to make fish tacooooooes I love the idea of having a proper Mosh Pit in my mouth. However I add a nice ripe avocado to my fish tacooooow

  • I made them yesterday and they were magnificent my husband said this is to now be placed in the weekly rotation. Together we had dinner on the table in 20 mins

  • I have a dumb question but I’m really not sure about this, so the corn is not cooked? You just peel the corn and that’s it? Single dad here sorry:)

  • Hey maaaaan! I would have liked you’re video and recipe so much more if you could have kept your hands out of your hair while preparing it. Kind of looked like it hadn’t been washed for a week or more anyway…..(man)

  • The dish was really good I loved the taste and idea of using a tropical fruit in it. The mango really makes the dish special and I feel like it’s a great dish for family dinners and get together.

  • When was the last time your kitchen had a good scrubbing?.looks like you’re cooking in a storage unit..and your hands all over your hair…man that’s gross

  • Absolutely delicious and packed with flavour. I improvised on the spices with what I can get in Peru and substituted the cabbage for lettuce which is also hard to get here, but still it was amazing. I love this simple dynamic recipe. Thank you.

  • Nice! As a Mexican I found this very interesting, we don’t usually put sweet stuff on salsas, but watermelon could be a nice twist:) I’ll try it someday.

  • Some serranos chiles in the mango salsa and we are good.with a nice cold Corona ohh men so good…how about next time try to do some ceviche peruano would love that

  • I WOULD USE SMOKED CHIPOTLE instead of Sriracha sauce… I’M A TRUE PURIST WHEN IT COMES TO MEXICAN FOOD… and i find these recipes so ‘deliciosos’… congrats from Puerto Vallarta Mexico ����

  • I’d like to see a grilled or seasoned/grilled tofu recipe from you guys. Recently Ive been wondering how that’d work in the kitchen but I think you guys could really make that work well. Anything you guys make is tasty ^_^ Also, love the colors of this salsa its so pretty!

  • A good sauce for the tacos is a sour cream mixed with chopped canned chipotle in adobo sauce mixed in. It tops it off and gives a great smoky flavor!

  • Sarah, you are my absolute favorite chef to watch.  I look forward to your videos.  But, one thing you do drives me nuts, LOL.  And, that is any number of variations on “double-dipping”.  In this video, do you realize that you dipped a spoon in the salsa, ate part of spoonful, and then dumped the remaining portion on the spoon you’d just had in your mouth, BACK INTO THE DISH!  As someone who has studied microbiology and works in healthcare, this is NOT “a good thing”.  Heck, even if you were eventually going to eat the entire recipe yourself, with no one else eating any of it, it is still not a good thing because microbes multiply exponentially and by the time you ate all of the leftovers the organism count could be astronomical.  
    But, I still love ‘ya!  (I just wouldn’t necessarily want to eat anything you cooked without watching you with a hawk eye. 😉 )

  • am i the only one who doesn’t like the new martha stewart intro? we already know sarah works for martha, but i feel like the intro takes away from sarah’s cooking.

    sarah is our favorite chef, not martha! smh

  • Awesome awesome recipe! I made this sooo many times. Can’t get enough! One thing tho I added some chopped jalapeños( for some heat) to the mango salsa and…BAAAAAM the best fish tacos ever! I tried some in restaurants since I found this but all just so boring, always regret why didn’t I just made this! Lovin it!

  • I think it needs some kind of sauce to bring the salsa and the fish together in the taco. Dry corn does not seem very appetizing in this instance.

  • These shrimp tacos are seriously THE BEST thing I have ever tasted they are full of delicious flavor and the sauce is AMAZING! Thanks Natasha! ❤️

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  • Collins, dude scary movies are fun and give ya laughs. Its SOOOOOOO funny watching people get scared and fun when it happens to u. TBH the only that gets me through the scary parts is my scary movie blanket if u got one of those then ur set for a night (or day) of fun thriller watching