In a medium-sized bowl, combine the water, apple cider vinegar, sliced jalapeno, thinly sliced garlic, granulated sugar, and salt. Give it a good stir to make sure the sugar and salt dissolve completely. Now, add your beautifully shredded red cabbage to the bowl. Toss everything together gently so all that colorful cabbage gets coated in the tangy marinade. Pop this in the fridge to do its thing while we get the rest ready. It’ll soften up and get wonderfully flavorful.

In a separate bowl, gently combine the diced mango, finely diced red bell pepper, finely diced red onion, chopped cilantro, and finely diced jalapeno pepper. Squeeze in that fresh lime juice – it’s like sunshine in a bottle! Season with salt to your liking. A little taste test here is a good idea! Give it a gentle mix. You want to keep those mango pieces intact, so be tender with it. Set this aside too. The flavors will meld beautifully.

In a small bowl, let’s make our magic spice blend: combine the chili powder, paprika, garlic powder, onion powder, ground cumin, salt, cayenne pepper, and black pepper. Mix it all up really well until it’s uniform. This is your secret weapon! Take your fish fillets and pat them nice and dry with paper towels. This is a super important step for getting a good sear and that lovely blackened crust. Now, generously coat both sides of the fish fillets with your amazing blackened seasoning blend. Don’t be shy! Heat your avocado oil or olive oil in a large skillet over medium-high heat. You want it nice and hot before the fish hits the pan. Carefully place the seasoned fish fillets into the hot skillet. You should hear a lovely sizzle! Cook for about 3-4 minutes per side. You’re looking for the fish to be opaque all the way through and for a beautiful, dark crust to form. While the fish is doing its thing, go ahead and warm your tortillas. Just follow the package directions – usually a quick zap in the microwave or a warm skillet does the trick.

Once your fish is cooked, flake it into bite-sized pieces right in the skillet or on a plate. Now, take your warmed tortillas and place a generous portion of the flaked blackened fish onto each one. Next, top that delicious fish with a good helping of your prepared cabbage slaw. That crunch and tang are perfect! Finally, spoon a dollop of that vibrant mango salsa over the slaw. Serve these beauties immediately and watch them disappear!