Toss fish with old bay seasoning, salt, pepper, and sriracha sauce.

Let sit at room temperature for 10 minutes. If you have more time, allow to marinate for 30 minutes to an hour in the chiller.

In a bowl, mix together onion, tomatoes, mango, cilantro, and cayenne pepper.

Season with lime juice, salt, and pepper.

Toss to combine, and set aside.

Heat non-stick pan on med-high heat.

When it's hot, add 1/2 tbsp olive oil.

Cook half the portion of the fish for 2-3 minutes on each side or until cooked.

Continue cooking the other portion with remaining oil.

Tend plate with aluminium foil and allow fish to rest for 5 minutes.

Warm up tortilla in microwave for 30 seconds, with a damp paper towel over it.

Serve with shredded cabbage, dollop of sour cream or more hot sauce, prepared fish, and mango pico de gallo.