Easy Fish Tacos

Preheat oven to 425°F and line a rimmed baking sheet with unbleached parchment paper.
Place fish filets on baking sheet and drizzle with olive oil. Mix cumin, paprika, cayenne and salt together and sprinkle on fish.
4 white fish filets, 1 tablespoon olive oil, 2 teaspoons ground cumin, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon fine sea salt
Bake for 8-10 minutes. The time depends on the thickness of your fish. The fish is ready when it can easily be flaked with a fork. Transfer fish to a serving dish.
While the fish is baking, combine mango mint salsa ingredients in a medium sized bowl and gently mix.
2 ripe mangos, peeled and diced, ½ cup fresh chives, chopped, ½ cup loosely packed fresh mint leaves, chopped, ⅓ cup loosely packed fresh cilantro leaves, chopped, 2 small jalapeño pepper, seeded and deveined, small dice, 1 teaspoon fresh minced ginger, 1 organic lemon, juiced, ¼ teaspoon fine sea salt, ⅛ teaspoon freshly ground black pepper
Assemble and serve flaky fish in a warm tortilla topped with mango salsa, shredded cabbage (red or green), and chopped green onions, and extra cilantro with a side of tortilla chips.
4 tortilla shells