In a bowl, combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (2 cloves), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk to a smooth marinade.

Marinate protein

If using chicken: slice breasts into 1/2-inch strips or bite-size pieces. If using fish: pat fillets dry and cut into 1-1.5 inch chunks or leave whole for flaking. Toss the chicken or fish with the marinade until evenly coated. Let rest 15–20 minutes at room temperature (or up to 1 hour in the fridge).

Cook protein

Heat a large skillet over medium-high heat. Add a drizzle of oil or nonstick spray. For chicken: cook strips 4–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior is browned; remove and let rest 3 minutes, then slice if needed. For fish: cook chunks/fillets 2–4 minutes per side depending on thickness until opaque and flaky. Break fish into large pieces with a spatula for tacos.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice, and 1/4 tsp salt in a bowl. Stir gently and taste; adjust salt or lime. Let sit 10 minutes for flavors to meld.

Mango Salsa

In a small bowl, mix 1 cup diced mango, 1/4 cup red bell pepper, 2 tbs red onion, 1 tbs cilantro, 1 tbs lime juice, 1/4 tsp salt, and optional 1/2 tsp minced jalapeño. Stir and refrigerate briefly if time allows to chill.

Guacamole

Halve and pit 2 avocados. Scoop flesh into a bowl and mash with a fork leaving some texture. Add 1 tbs lime juice, 1/2 tsp salt, 1 tbs finely minced shallot or red onion, 1 tbs chopped cilantro, and 1/4 tsp black pepper. Taste and adjust seasoning. Cover with plastic wrap pressed directly on the surface to prevent browning if not serving immediately.

Tortillas & Assembly

Warm 6 tortillas: heat a skillet over medium-high, brush each lightly with 1 tsp vegetable oil (or heat dry for corn tortillas) and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas covered with a clean towel to stay warm.

Assemble tacos: divide shredded cabbage or lettuce among the 6 tortillas (about 2–3 tbs each). Top each with a generous portion of cooked chicken or fish (about 2–3 oz per taco), then add spoonfuls of pico de gallo and mango salsa. Dot with guacamole (about 1–2 tbs per taco). Finish with a squeeze of lime and drizzle hot sauce or crema if using.

Serve immediately with extra lime wedges and remaining salsas on the side.