Step 1: Prepare the Mango Avocado Salsa

1. Combine Ingredients: In a medium bowl, gently combine the diced mango, red onion, minced jalapeño, and chopped cilantro.
2. Add Lime and Salt: Squeeze the fresh lime juice over the mixture and sprinkle with salt. Gently toss to combine everything.
3. Add Avocado Last: Just before you are ready to serve, gently fold in the diced avocado. This prevents it from browning and turning mushy.
4. Taste and Set Aside: Give the salsa a final taste and adjust the salt or lime juice if needed. Set it aside while you prepare the fish.

Step 2: Make the Optional Creamy Lime Crema

1. Whisk Together: In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, and salt.
2. Adjust Consistency: If the sauce is too thick, whisk in 1 tablespoon of water or milk at a time until it reaches a drizzly consistency.
3. Chill: Cover and refrigerate until you’re ready to assemble the tacos.

Step 3: Season and Cook the Fish

1. Prepare the Fish: Pat the fish fillets completely dry with paper towels. This is a critical step for achieving a perfect sear.
2. Mix the Spices: In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
3. Season Generously: Rub the spice mixture evenly over all sides of the fish fillets, pressing gently to make sure it adheres.
4. Heat the Pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add the olive oil. You’ll know the pan is ready when the oil shimmers slightly.
5. Sear the Fish: Carefully place the seasoned fish fillets in the hot skillet. Do not overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, depending on the thickness of your fillets. The fish is done when it’s opaque all the way through and flakes easily with a fork. Avoid overcooking, as this will make the fish dry and tough.
6. Rest and Flake: Transfer the cooked fish to a plate and let it rest for a minute. Then, use two forks to gently break the fish into large, bite-sized flakes.

Step 4: Warm the Tortillas

A warm, pliable tortilla is the foundation of a great taco. Never serve them cold from the bag.

• Gas Stove Method (Best): Using tongs, place a tortilla directly over a low flame on your gas burner. Char it for about 15-20 seconds per side, until it’s puffed, pliable, and has a few light brown spots.
• Skillet Method: Warm the tortillas one at a time in a dry, hot skillet for about 30 seconds per side.
• Oven Method: Wrap a stack of tortillas in foil and warm them in a 350°F (175°C) oven for about 10 minutes.

Keep the warm tortillas wrapped in a clean kitchen towel until you’re ready to assemble.

Step 5: Assemble Your Tacos!

This is the fun part! Set up an assembly line and let everyone build their own perfect taco.

1. Base Layer: Take a warm tortilla (or two, if you’re using the double-tortilla method for sturdiness).
2. Add the Fish: Place a generous portion of the flaked fish down the center.
3. Spoon the Salsa: Top the fish with a heaping spoonful of the Mango Avocado Salsa.
4. Drizzle the Crema: Drizzle the Creamy Lime Crema over the top.
5. Garnish: Add any extra garnishes you desire, like shredded cabbage for crunch or a sprinkle of cotija cheese for a salty finish.
6. Serve Immediately: Serve with extra lime wedges on the side for squeezing.