Dice mango, red onion, cilantro, and jalapeño then add to a bowl. Season with salt, pepper, Tajìn, and red pepper flakes, if desired. Then squeeze in fresh lime juice. Stir until fully incorporated. Cover and refrigerate until ready to serve.
In a bowl add fish and season with 1 tsp of olive oil, your favorite Jerk marinade, onion powder, garlic powder, paprika and black pepper. Mix until well coated. Allow the fish to marinate for at least 15 minutes.
Heat olive oil in a large skillet, over medium heat. Add the catfish in and cook for about 5 minutes on each side. Once cooked through, flake the fish into pieces.
Toast the tortillas directly on a grill or over a gas stove for 1-2 minutes, or until you get charred marks. If you don’t have a gas stove, you can brown them in a cast iron skillet instead.
To serve, layer the cooked fish, and mango salsa into charred tortillas.
Top with queso fresco and a squeeze of lime and enjoy!
