Preheat the oven to 450F. Place the frozen mahi mahi fillets on a parchment paper-lined baking sheet and drizzle with olive oil and lime juice. Sprinkle with dried rosemary and thyme, and finish with a crack of salt. Place in the oven and bake until hot and flaky in the center, about 12-15 minutes.

While the fish is cooking, pour the balsamic vinegar into a small pot and bring to a boil on the stove. Once boiling, reduce heat to simmer until the volume has decreased by about half, about 10 minutes. Once reduced, remove from heat! If you leave for too long, it will begin to turn to caramel!

In a pan over medium-high heat, fry the sliced halloumi until golden brown on each side. You do not need to add oil to the pan!

While everything is coming together, chop up the watermelon and jicama and place in a large bowl. Add lime juice and toss. Add sea salt to taste.

Once all of the components are cooked, wrap your stack of corn tortillas in a damp paper towel and microwave for 30 seconds. Do not skip this step! Heating the tortillas helps them stay nice and pliable so they don’t break on you!

Assemble! Place some halloumi and mahi mahi at the bottom of each tortilla, top with salsa, and drizzle with balsamic to finish. Garnish with additional lime juice and sea salt as needed.

Enjoy!