1-First Step: Get your prep work done Start by gathering your ingredients and setting up a few bowls. Slice the red onion thin, cut the mango and pineapple into small pieces, chop the cilantro, peel the garlic, and squeeze both limes. If you want a milder onion flavor, soak the sliced onion in cold water for 30 minutes to 1 hour, then drain it well before using. That little trick takes some of the sharp edge off without losing the crunch.

2-Second Step: Make the mango salsa In a medium bowl, mix 1/2 red onion, 1 ripe mango, 1/2 cup pineapple, the juice of 1 lime, and 1/4 cup chopped cilantro. Stir gently so the fruit keeps its shape. The salsa should look colorful and juicy, with enough lime to keep it bright but not so much that it turns soupy. Let it sit while you cook the fish so the flavors mingle a bit.

3-Third Step: Blend the avocado crema Add 1 large avocado, 1/2 cup sour cream, 1/2 clove peeled garlic, the juice of 1 lime, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a food processor. Blend until smooth and creamy. If it seems too thick, add a tiny splash of water or a little more lime juice. If you are using Greek yogurt, the crema will be a little tangier, which works nicely with the sweet salsa.

4-Fourth Step: Cook the fish Heat 3 tablespoons olive oil in a non-stick frying pan over medium-high heat. Pat the fish dry and season it generously with salt and pepper on both sides. When the oil is hot, place the fish in the pan skin side down if it has skin. Cook for 3 minutes, then flip carefully and cook for another 3 minutes, or until the fish flakes easily and is cooked through. The inside should be opaque and tender, not dry or rubbery. If your fillets are thick, add a minute or two as needed.

5-Fifth Step: Warm the tortillas Warm the flour or corn tortillas in a dry skillet, microwave, or directly over a low flame if you like a little char. Warm tortillas make a big difference because they bend instead of crack, which is the kind of cooperation we all appreciate at dinner time. Keep them wrapped in a clean towel so they stay soft while you finish the rest.

6-Final Step: Assemble the tacos Place a piece of fish on each tortilla, spoon on the mango salsa, and finish with a generous drizzle of avocado crema. Serve right away while the fish is hot and the tortillas are warm.