fish tacos with mango and peach salsa

2 lb bag of tilipia fillets, thawed if frozen
2 sprigs of fresh rosemary
1 teaspoon of garlic powder
2 cups of fresh or frozen mango chunks
1 cup of fresh or frozen peach slices
1 red bell pepper
1/2 cup of fresh cilantro
1/2 med red onion finely chopped
zest of half a lemon or lime
juice of half a lemon or lime

preheat oven to 400 degrees........lay tin foil on a baking sheet and spread the fillets out, drizzle with olive oil coating them all, pull the rosemary off the sprigs and sprinkle over the fish...salt and pepper and add the garlic powder. cover with foil and bake for 20 mins until fish is done (at 15 minutes check on fish, the fillets are really thin and may cook faster than 20 mins)
chop the fruit, pepper, cilantro and onion into cubes, stirring well, add the zest and juice from the lemon or lime (i used two small key limes, because i have a tree and needed to use them)
stirring until everything is incorporated.

when the fish is cooked, shred it...I used two forks and started pulling it a part

Warm up your tortillas and add the shredded fish and top with the fruit salsa, you can add some lettuce and cheese and sour cream if you would like