Preparation Steps

• Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, cilantro, minced jalapeno (if using), lime juice, and salt. Stir to combine and set aside to allow flavors to meld.
• Prepare the fish: Pat the fish fillets dry with paper towels. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture evenly over both sides of the fish fillets.
• Cook the fish: Heat the olive oil in a large skillet over medium-high heat. Carefully place the seasoned fish fillets in the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside. You can flake the fish into bite-sized pieces with a fork, or serve the fillets whole.
• Warm the tortillas: While the fish is cooking or resting, warm the corn tortillas. You can do this by lightly charring them in a dry skillet, wrapping them in a damp paper towel and microwaving for 30 seconds, or warming them directly over a low gas flame (carefully!).
• Assemble the tacos: Spoon the flaked or whole fish onto the warm tortillas. Top generously with the mango salsa. Add any desired optional toppings like shredded cabbage, sour cream, or cotija cheese.
• Serve immediately and enjoy!