Mahi Mahi Taco Salad with Mango Peach Salsa

Preheat oven to 400 degrees.

Mango Peach Salsa:
Mangos (frozen is fine)
Peaches (frozen is fine)
1/2 White Onion
Red Chilli Powder
Lemon

Chop fruit and onion into small pieces, add 1 tsp Chilli Powder and squeeze a quarter of a lemon. Place into bowl. Other fruit would work too, like pineapple.

Taco Bowl:
Find an oven safe bowl or ramekin, turn it upside down and place tortilla on top. May need to grease to keep the tortilla from sticking. Shape tortilla to bowl like a taco salad shell. Bake for 10-15 minutes or until crispy.

Fish:
Mahi Mahi (4 fillets) (Other fish would work too: Tuna, Swordfish, Snapper)
Zucchini (1/2)
Olive Oil (1 tsp)
Grilled Bell Peppers (Trader Joes has a frozen version)
1/2 White Onion (sliced lengthwise)
Red Chili Powder
Cumin
Hot Paprika
Salt and Pepper
Blackening Seasoning (if you have it)
Oregano

Use a cast iron skillet or stove-to-oven stoneware. Sauté onions, zucchini, bell peppers, cumin, salt and pepper in olive oil until caramelized (if using frozen peppers, add after onions are done). Meanwhile, prepare the fish by spicing it with the paprika, salt and pepper, oregano, and blackening seasoning. Modify for spice preference! Lay fish on top of veggies in the pan and place pan in the oven. Roast for 20 minutes.

Condiments:
Plain Greek Yogurt
Shredded Cheese
Shredded Iceberg Lettuce
Sliced Lemons
Chives
Mango Peach Salsa

To serve, put shredded lettuce in the bottom of the taco shell, add fish and veggies, add toppings.