Completely defrost tilapia fillets (see Note 1) and pat dry.
Coat both sides of the tilapia filets with paprika, minced garlic and salt (to taste).
Cut mango and peach into small cubes. Also cut up cilantro.
Cut lime into half. Using a small mixing bowl, mix 1 cup of mango, 1 cup of peach, and 1 tbsp of cilantro. Squeeze lime juice from 1/2 of the lime into mixture. Add salt to taste. Mix well and set aside. Set aside the other tbsp of cilantro for later. Set aside the other 1/2 of the lime for step 5.
Add 1 tbsp of vegetable oil to pan (see Note 2). Heat skillet using medium heat. Once the skillet is hot and oil is bubbly, bring tilapia fillets to pan. Fry for 3 minutes, turn tilapia and fry for another 3 minutes on the other side, or until tilapia is done. Tilapia should be brown on the outside, slightly crispy on the edges, and white (not translucent) on the inside when done. Squeeze lime juice from the other 1/2 of the lime onto tilapia.
When the fish is done, use fork to cut fish into smaller pieces. Fish should fall apart very easily (if not it might not be fully cooked).
Heat up tortillas in the microwave for 20-30 seconds. You can also heat tortillas very quickly on both sides using a skillet.
Fill warm tortillas with fish and Mango Peach Salsa. Garnish with the rest of the cilantro.
Serve and enjoy!