The BEST Fish Tacos for Cinco de Mayo with Mango Salsa

Pat the fish dry with paper towels, then season generously with salt and pepper. Add on 1/2 tsp each of the cumin, paprika, garlic powder, and onion powder. Place the fish into a large bowl and add in the orange juice and olive oil. Gently stir to mix, then place the fish into the fridge to marinate for 30 minutes (or up to 2 hours). 

Make the mango salsa. In a large bowl, combine the mango, red bell pepper, red onion, jalapeño, cilantro, and the juice of 1 lime. Season with about 1 tsp salt, 1/2 tsp black pepper, and stir well. Taste for seasoning. Set aside. 

In a small bowl, add in the Greek yogurt, mayonnaise, juice of 1/2 lime, 1/2 tsp chili powder, hearty pinch of salt and pepper, plus about 1/4 tsp each of cumin and paprika. Mix well. 

Cook the fish. Remove the fish from the fridge and cut it into strips about 4 inches long each. Heat about 1 tbsp olive oil in a large pan over medium high. Place the fish pieces in and sear them for about 3 minutes. Flip and sear for 3 minutes on the other side, or until internal temperature reads 120F. Set aside. 

Assemble the tacos! Lay down the tortillas and spread the avocado slices on each. Spoon a hearty amount of the Greek yogurt mixture on top, then lay down a couple fish strips on each taco. Top with the cabbage slices, pickled onions, and a couple of hefty spoonfuls of the mango salsa. Garnish with extra cilantro. Serve and enjoy immediately!