Jam Down Foodie

Dice mangoes, jalapeno pepper, onion, bell pepper and cilantro. Place all of the ingredients in a medium bowl and finish with freshly squeezed lime juice, salt and pepper. Toss the salsa with a spoon to incorporate all of the ingredients. Cling wrap the bowl and set the salsa aside or place in the refrigerator if you prefer a cold salsa. Be sure to remove the seeds and the membranes from the jalapeno if you want a less spicy salsa. 
Rinse the fish under cold running water and pat dry. Cut the filets into 4-inch strips. Place in a medium bowl and season with seafood seasoning, salt, jerk paste, onion powder, garlic powder and paprika. Use a spoon or your hands to incorporate the seasonings well until the fish is evenly coated in the spices. Cover and set aside. 
Prep lettuce by rinsing and shredding into thin slices. Halve the avocado, remove the peel and the pit. Slice avocado and set aside on a plate.  
Warm the tortillas in a dry skillet over high heat for about 30 seconds on each side. Remove from the heat and wrap them in a tea towel so they stay warm. 
In the same skillet or cast iron pan, add neutral oil over medium high heat. Once the oil is hot and slightly smoky, add seasoned fish strips and sear on each side for 1 ½ - 2 minutes. The fish cooks quickly and is not pleasant if overcooked. Remove the fish from the heat with a spatula and place on a plate. Once all of the fish is cooked, assemble the tacos. 
Start with a warm tortilla and top with lettuce. Add seared fish, mango salsa and a few slices of avocado. Finish with a sprinkle of cotija cheese, a few leaves of cilantro and a squeeze of fresh lime juice.