For the Fish:

1.5 lbs white fish fillets (mahi-mahi, cod, or tilapia)

2 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

1/4 tsp garlic powder

Salt and pepper to taste

Juice of 1 lime

For the Mango Salsa:

2 ripe mangoes, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup chopped fresh cilantro

Juice of 1 lime

Salt to taste

Other Taco Ingredients:

8 small corn or flour tortillas

1 cup shredded cabbage or lettuce

1 avocado, sliced (optional)

Sour cream or Greek yogurt (optional)

Lime wedges for serving

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Marinate the Fish:
Pat dry the fish fillets. Rub with olive oil, lime juice, and spices. Let marinate for 15–20 minutes.
Cook the Fish:
Heat a grill pan or skillet over medium-high heat. Cook fish 3–4 minutes per side until it flakes easily. Remove and let rest.
Prepare the Mango Salsa:
In a bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit 10 minutes.
Warm the Tortillas:
Heat tortillas on a dry skillet or grill until soft and slightly charred.
Assemble Tacos:
Flake the fish and distribute evenly into tortillas. Top with cabbage, mango salsa, avocado slices, and a dollop of sour cream or yogurt.
Serve:
Finish with a squeeze of lime juice and serve immediately.

Make it dairy-free by skipping the sour cream or using a plant-based alternative.