To make the mango salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper if needed.
To prepare your fish fillets for cooking, pat them dry with a paper towel. Then, season both sides of the fillets with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
Place the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, lay the fish in the pan and cook for 2-3 minutes (depending on the thickness of the fillet) without moving it. Flip the fish and cook for another 2-3 minutes.
To heat the tortillas, follow the directions on the package.
To assemble this dish, place a tortilla on a plate, add some fish and spoon mango salsa over the top. Enjoy!
The salsa can be made 24-48 hours ahead of time to allow the flavors to develop.This recipe calls for either flour or corn tortillas; use what your family likes. I consider these tacos a complete light meal and don't usually serve anything else. But they would be wonderful served with Jack's Ultimate Frozen Margaritas.You can tell when fish is done when the flesh is opaque all the way through and flakes apart easily.