Avocado, Mango, Tomatoes, Cilantro, Zest and Juice of Lime, Mahi Mahi, Taco Seasoning, Canola Oil, Corn Tortillas, and Shredded Carrots and Cabbage.
Prepare avocado mango salsa. Combine diced avocado, mango, plum tomato, and cilantro in a bowl. Add lime zest and juice, mix and refrigerate.
Season mahi-mahi with taco seasoning on both sides. Preheat skillet on medium heat and add 1 tbsp vegetable oil. Cook mahi-mahi for 5 min on each side, remove and keep warm.
Place corn tortilla in skillet and flip after 10-15 sec. Fold in half with tongs, rotate until golden brown. Remove and place on paper-towel lined plate. Repeat for all taco shells.
Once tortillas are done begin to assemble the tacos. Layer on the cabbage, fish, and mango avocado salsa.