Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
For the Fish
Preheat broiler to high. Line a baking sheet with foil or parchment paper, set aside.
Sprinkle taco seasoning over both sides of the cod and place on the prepared baking sheet. Drizzle with olive oil and place under the broiler and cook for 3 to 4 minutes.
Carefully flip the fish over and cook for an additional 3 to 4 minutes until cooked through. The flesh should be opaque all the way through and will flake apart easily.
Allow fish to rest for a few minutes them cut into bite-sized chunks.
To Assemble
Warm tortillas on a hot skillet until slightly charred.
Place one tablespoon of mango salsa in the center of the warmed tortilla, then top with fish pieces and shredded red cabbage.
For Crispy Taco Shells
Heat about an inch of oil in a small frying pan until hot! Place a corn tortilla into the oil and heat until the tortilla starts to bubble.
Flip the tortilla over with a pair of tongs. Once it starts to bubble up, fold the tortilla in half and continue cooking until it starts to brown on both sides.
Remove from the oil and drain on a paper towel covered plate. Fill as desired and serve with lime wedges to squeeze over the top of the fish.
Notes
Substitute flour tortillas for the corn tortillas.
Use an additional mango in place of the papaya if you prefer.
Substitute avocado chunks for the papaya.
To bake – preheat oven to 375°F. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
In an air fryer – set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over.