• 1 pound wild-caught skin on,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
• corn or flour tortillas for serving

Chipotle Mango Avocado Salsa

• 1 mango peeled and chopped
• 1 roma tomato chopped
• 1 avocado pitted and chopped
• 1 tablespoon chipotle in adobo from canned chipotle chilies
• 1 glove garlic minced or grated
• 1/2 lime juiced
• 1/4 cup freshly chopped cilantro
• 1 pinch of salt and pepper

• 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.
• In a bowl mix the chopped mango, chopped roma tomato, chopped avocado, adobo sauce, garlic, lime juice, cilantro, salt and pepper. Toss well. Note that this will keep in fridge for up to 3 days.
• Heat a skillet over medium high heat. Add a tablespoon of oil. When hot, add the Mahi Mahi, flesh side down. 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. Remove the skin and either flake with a fork or chop into chunks.
• 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 Mango Salsa. Fold over and devour!