INGREDIENTS

• 12 oz wild-caught Mahi Mahi

• 3 tablespoon olive oil, divided

• 1 1/2 teaspoon paprika

• 1 1/2 teaspoon chipotle chile powder

• 3/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon oregano

• a pinch of salt and pepper

• 1 mango peeled and chopped

• 1 tbsp chopped onion

• 1 glove garlic minced or grated

• 1/2 lime juiced

• 1/4 cup freshly chopped cilantro

• 1 pinch of salt and pepper

• 2 cups shredded red cabbage

• corn or flour tortillas for serving

INSTRUCTIONS

1. In a small bowl combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper. Rub the Mahi Mahi all over with 2 tablespoons of olive oil and then rub all of the spice mixture on the fish. Set aside.

2. In a bowl mix the chopped mango, onion, garlic, lime juice, cilantro, salt and pepper. Toss well.

3. Heat a skillet over medium high heat. Add a tablespoon of oil. When hot, add the Mahi Mahi. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the pan. Either flake with a fork or chop into chunks.

4. To assemble heat your tortillas either in the microwave or if you have a gas stove top, over an open flame for 10-15 seconds on either side. Lay the fish down the middle of one tortilla and then top with the shredded cabbage and Mango Salsa. Fold over and devour!