Make the salsa. Place the watermelon in a medium size bowl. Bring the sugar, water and tequila to a boil in a small saucepan. Cook, stirring until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon cubes and toss well. Refrigerate for at least 30 minutes while you make the tacos. (You can skip this step and just leave out the tequila, water and sugar when making the salsa)

Preheat the oven to 450 degrees.

Combine the 1/4 cup melted coconut oil, lime zest, lime juice, garlic, smoked paprika, chipotle chile powder, basil, salt and pepper in a small bowl.

Invert a regular-sized muffin tin. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly brush with just a little of the seasoned coconut oil and then fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas. You may also use a taco mold or just very carefully drap the tortillas over your oven rack.

Heat the grill, grill pan or large frying pan to medium-high heat.

Brush the Mahi Mahi with the remaining the seasoned coconut oil and grill or pan fry for 3 to four minutes per side. Remove, peel the skin away, chop into chunks and then drizzle with the remaining 1 tablespoon of melted coconut oil and lime juice.

After 30 minutes remove the watermelon from the tequila and place in a clean bowl. Add the mango, jalopeno, green onions, basil, lime juice, salt and pepper. Toss well.

To assemble the tacos spread a little cream cheese on the bottom of each taco shell, then fill with the flaked or chopped mahi mahi. Top with sliced avocado and the watermelon-mago salsa.