Season chicken with Hawaiian Red Alaea Sea Salt and black pepper, add Coratina EVOO to hot oven proof pan and brown chicken on both sides. Remove from pan.
Add onions, bell pepper and garlic and saute for 3-4 minutes. Add tomato paste and cook for about 2 minutes. Deglaze pan with white wine, scraping up bits from bottom of pan. Stir in fire roasted tomatoes, add chicken and accumulated juices back into pan. Top with chicken stock, a pinch of salt and pepper and fresh rosemary sprigs. Place in 375 degree oven for about an hour.
Pre-heat broiler on high. Line a broiler pan with foil and spray with Habanero Olive Oil. Arrange Tilapia fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork. (about 6-8 minutes).
While the fish is broiling, prepare mango salsa by tossing together the mango, cilantro, red onion, and jalapeno in a bowl.
Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
To prepare the corn tortillas, heat Extra Virgin Olive Oil over medium-high heat in a large non-stick pan. Using tongs quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa and queso. Serve and enjoy!