For Mango Salsa, in a bowl, combine 1 peeled, seeded, and chopped mango, 2 peeled, pitted, and chopped avocados, 1 cup chopped tomato, 1/2 cup diced red onion, 1/2 cup diced red pepper, and 2 tablespoons chopped flat-leaf parsley.
Add 2 tablespoons canola oil, 2 tablespoons brown sugar, juice of 1 lime, 1 teaspoon cider vinegar, and a dash of hot pepper sauce to the bowl.
Season with salt and ground black pepper to taste, and mix well.
Refrigerate the salsa for at least 1 hour.
For Fish Tacos, preheat the oven to 325 degrees F (165 degrees C).
Heat 8 taco shells in the preheated oven until crisp, about 5 minutes.
Season 4 mahi-mahi fillets (cut into slices) with 1 teaspoon ground black pepper, 1 teaspoon paprika, and 1/2 teaspoon salt.
Heat 2 tablespoons olive oil in a skillet over medium-high heat.
Cook the seasoned mahi-mahi in the skillet until the fish flakes easily, about 3 minutes per side.
Place the cooked mahi-mahi slices in the heated taco shells.
Top the fish with the chilled mango salsa and serve.