Finely chop all ingredients for the mango salsa.
Mix in a large mixing bowl with a pinch of salt, pepper, and lime juice.
Refrigerate for 10-30 minutes for the best flavor!
While that sets, season the fish with salt, pepper, chili powder, and cumin.
Over medium-high heat cook the fish in a skillet for 3-5 minutes on each side.
Remove and place in a bowl.
Add salsa verde to the fish and gently shred with a fork to make small pieces.
On the tortillas spread the mashed avocado, top with fish, and finally, top with your fresh mango salsa.
Add a drizzle of queso and a sprinkle of red onion if you like.