Fish Tacos with Peach and Mango Pico de Gallo

This is one of my original recipes I will be keeping. Just switch out the flour tortilla for a low carb, or whole wheat one. Add a serving of spanish rice and some black beans and you've got a tasty and figure friendly meal on your hands.

You will need:
4 fresh Tilapis fillets (or any other white firm fleshed fish)
2 tomatoes (I prefer Romas)
1 small yellow onion
1 jalapeno
1 small bunch of fresh cilantro
3 cloves of garlic
1 ripe (yellow flesh) peach
1 ripe mango
1 lime
4 tortillas
1/2 c. finely shredded napa cabbage
2 Tbsp. Extra Virgin Olive Oil
Paprika (to taste)
Salt and Pepper (to taste)

Make the mango and peach pico de gallo. (check out the step by step pic tutorial)
Heat a skillet over medium high heat. Add the 2 Tbsp of extra virgin olive oil to the pan. Season your fillets with the salt, pepper,and paprika and place in skillet. Cook about 4 min. on each side.
Warm tortillas, and place a fillet in each. Next add some of the shredded cabbage and a generous spoonful of the pico de gallo. Enjoy!!!