Use paper towels to thoroughly dry fish fillets before seasoning and cooking to ensure a crispy, golden exterior and prevent steaming instead of searing.

Cut and combine mango, red onion, jalapeno, cilantro, and lime juice no more than 15 minutes before serving to maintain vibrant colors, fresh texture, and prevent the mango from becoming mushy.

Warm flour tortillas directly over a gas flame or in a dry skillet for 10-15 seconds per side to add subtle charred flavor and improve pliability for easier assembly.

Apply seasoning just 5 minutes before cooking to prevent drawing out moisture, and use a light hand since the bright mango salsa and lime juice will provide bold flavor.

Layer cabbage first as a moisture barrier, then fish, then red bell pepper and cilantro, finishing with mango salsa on top to prevent tortillas from becoming soggy and keep all elements distinct.