For the Mahi Mahi: Heat oil in a large skillet over medium-high heat. Place mahi mahi skin-side down in skillet and cook for 5-6 minutes. Meanwhile, sprinkle a generous amount of taco seasoning, salt and black pepper on top of the mahi mahi flesh. Reduce heat to medium and flip fish to finish cooking flesh side down for an additional 3-4 minutes, or until cooked to your desired doneness.

Remove fish from skillet and place on a cutting board. Carefully remove skin and season flesh with remaining taco seasoning, salt and black pepper. Dice mahi mahi into bite sized pieces.

To serve, warm tortillas wrapped in a damp paper towel in the microwave for 15-20 seconds. Alternatively, tortillas can be heated for 10-15 seconds per side over an open flame on a gas stove top burner. Place diced mahi mahi in warm tortilla and top with fresh Pineapple Mango Salsa. Serve immediately with lime wedges if desired.

To make Pineapple Mango Salsa: In a large bowl stir together diced pineapple, mango, red onion, jalapeno, cilantro, lime juice and salt. Serve immediately or store in an air tight container in the refrigerator for 2-3 days. Salsa is also delicious served with store bought or homemade tortilla chips or grilled chicken.