Dice Peak yellow onions, tomatoes, jalapenos, mangos and reserve in a medium bowl
Add chopped cilantro, minced garlic, lime juice, and Roma extra virgin olive oil. Season with salt and pepper to taste, mix thoroughly and reserve.
In a small bowl, add Magellan cumin, paprika, and onion powder and mix.
Cook West Creek diced potatoes in a fryer set to 350 degrees Fahrenheit until golden brown. Toss with Magellan spice blend adding salt and pepper to taste.
Bring fully cooked chorizo crumbles to temperature in a sauté pan and toss with potatoes
In a sauté-pan sear Mahi in Assoluti pomace oil until golden brown on one side. Flip and finish in 400-degree convection oven until internal temperature reaches 145 degrees F.
Plate chorizo potatoes on dish covered by Mahi and finished with mango salsa
