Step 1

Chop up the mango, purple onion, red pepper, and jalapeno finely. Add to a bowl and juice the limes on top. Sprinkle the sea salt and add the fresh cilantro. Store in the fridge.

Step 2

Pat dry the fish. Add the ghee to the pan and get the pan real hot. Coat the fish with salt and pepper. Add the fish to the pan and cook for 4 minutes, flip and cook for an additional 4 minutes. Remove the fish from the pan.

Step 3

Melt the ghee, add the ghee and spices to a bowl and brush over the fish. Heat up the grill to Add the fish directly on to the grill racks. Cook for 5 minutes, then flip and cook for an additional 5 minutes or until the fish reaches 145 degrees F. Remove from the grill.

Step 4

Add the fish to the taco shell, with the pico. Squeeze lime on top.