In a medium bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the fish fillets and coat them evenly with the mixture.

Heat a skillet over medium-high heat. Once hot, add the seasoned fish fillets and cook for about 3-4 minutes on each side until the fish flakes easily with a fork. Remove from skillet and set aside.

In a mixing bowl, combine diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir gently to mix and adjust seasoning if needed.

In a dry skillet, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

Flake the cooked fish into bite-sized pieces and distribute evenly among the warm tortillas. Top each taco with a generous spoonful of mango salsa.

Serve the fish tacos immediately while warm, garnished with extra cilantro and lime wedges if desired.