How to Make Gluten Free Fish Tacos & Watermelon Salsa

by Cupcakes & Crowbars ™

A quick way to enjoy a healthy (gluten free!) meal on a hot summer day! The slight sweetness balances the heat of Jalepenos perfectly! Recipe adapted from realsimple magazine.


  • 4 Cups Diced watermelon
  • 1 Jalepeno, seeded and diced
  • ½ Cups Fresh Cilantro, rough chopped
  • 1 Teaspoon Sea salt
  • 1 Lime, juiced
  • Half of a Medium Red Onion, diced
  • 1 Pounds White fish fillets (halibut, tilapia, or similar)
  • 1 Stalk of heart of romaine
  • Seasoning to taste
  • Corn tortillas
  • Lime wedges for serving
  • Instructions

    Step 1

    Note: Many ingredients are naturally gluten-free, but have gluten additives. Please check to ensure you have GF products. If you're not gluten sensitive - this recipe is still amazing!

    Step 2

    Seedless watermelons are never seedless. They're seed-fewer. Advertising lies. Anyway, you're going to need 4c *after* it's diced. Get to work.

    Step 3

    So pretty. I have an 8c Pyrex measuring cup, so I dice right into there. I make this recipe double, so the photos will look like more than I'm telling you. Shhh. It's ok.

    Step 4

    Dice half a sweet red onion & toss it right on top of the watermelon.

    Step 5

    Seed and dice one jalepeno, adding directly to the other ingredients. If you like spicier, add another one. Too spicy? Just add half.

    Step 6

    Rough chop appx a cup of fresh cilantro. That's about half of one bunch.

    Step 7

    Isn't it beautiful? The colors are nearly as excellent as the taste - but don't eat it yet. Clearly. We aren't done, this is only step six!

    Step 8

    Juice one lime on top of all those lovely ingredients. I have an Imusa hand juicer - highly recommend!

    Step 9

    Thinly slice or rough chop hearts of romaine. I slice because I like the visual appeal. Place in a bowl & set aside for food time.

    Step 10

    This recipe works with any hearty white fish with a higher fat content. I had tilapia on hand, so ... There it is.

    Step 11

    OIL(!!) the grill, and thinly brush the fish with a food grade brush & olive oil. Sprinkle with cayenne, sea salt, pepper, and smoky paprika. About 4 mins each side on med-high heat.

    Step 12

    There you have it. Serve on warm corn tortillas with extra lime slices. Your mouth will think you're eating summer. And summer is DELICIOUS!