Place the cod in a zip lock bag and add the avocado oil, chili powder, sea salt, onion powder, lime zest, and garlic. Seal the bag and swish everything around until the fish is well-coated in oil and seasoning. Refrigerate at least 20 minutes, up to 24 hours.

When you’re ready to bake, preheat the oven to 400 degrees F and lightly spray or oil a casserole dish. Place the cod inside of the casserole dish and bake for 15 to 20 minutes, or until the fish flakes easily and is cooked through.

While the fish is baking, prepare the mango salsa by stirring everything in a bowl and adding sea salt to taste.

Heat tortillas using your preferred method (I cheat and microwave them). Load up the tortillas with fish and mango salsa.