In small bowl, mix together the paprika, chipotle chili powder, garlic & onion powder, oregano and salt & pepper. Drizzle the oil (1-2 tablespoons) over fish and generously rub mixture on each fish fillet. Set aside.
In a separate bowl, place together the mango, tomatoes, chopped avocado, chipotle in adobo, garlic, cilantro, lime juice and salt and pepper. Mix gently to combine.
Heat a skillet on medium heat and had remaining oil. When the pan is hot, place the fish in the skillet and cook approximately 4 minutes per side (or until cooked through). Remove from pan and either chop or flake fish apart.
To assemble the taco, simply add the fish pieces and cover with mango salsa. Fold in half and ENJOY!
The left-over mango salsa makes a great addition to other dishes as well, or even as a salad topper. Unfortunately, these fish tacos are such a hit in my house, we rarely ever have left overs!
Tara Richter is a contributor to Feisty Frugal and Fabulous.