Prepare the marinade: Mix olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper in a shallow dish. Add the fish fillets and coat them evenly. Let them marinate for 15-20 minutes while you prep everything else.

Make the mango salsa: Combine diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and give it a good stir. Set aside to let the flavors meld together.

Preheat your grill: Get your grill nice and hot - medium-high heat works perfectly. Clean the grates and brush them with a little oil to prevent sticking.

Grill the fish: Place the marinated fish fillets on the grill. Cook for about 3-4 minutes per side, depending on thickness. You want the fish to be opaque and flaky, with beautiful grill marks.

Break up the fish: Once cooked, transfer the fish to a cutting board and break it into chunks using two forks. This makes it easier to eat in tacos!

Warm the tortillas: Quickly warm your tortillas on the grill for about 30 seconds per side, or wrap them in foil and heat them in the oven.

Assemble your tacos: Layer each tortilla with shredded cabbage, grilled fish chunks, generous spoonfuls of mango salsa, and a drizzle of sour cream. Squeeze fresh lime juice over the top and garnish with extra cilantro.