Peel the mangoes, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and small dice the flesh (cut into ¼-inch cubes). Transfer to a medium bowl (that will hold the salsa).
Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the salsa bowl.
1 medium red onion
Add olive oil to a nonstick skillet and preheat over medium heat.
1 tbsp extra virgin olive oil
While the skillet heats up, pat the sole fillets dry with paper towels and place on a plate. Season with chili powder, cumin, salt, and pepper on both sides.
1 ½ lb sole fillets
1 tsp chili powder
1 tsp cumin
1 tsp salt
½ tsp black pepper
Once the skillet is hot, add the fish fillets and cook until opaque throughout, 2 to 3 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.
While the fish cooks, using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa.
Juice the limes; add ½ of the juice to the salsa and the other ½ to a small bowl.
Season the salsa with salt and pepper; toss to combine.
½ tsp salt
¼ tsp black pepper
Add yogurt to the bowl of lime juice and stir to combine.
½ cup plain Greek yogurt
Place the tortillas on a small plate and cover with a damp paper towel; microwave until heated through, 15 to 30 seconds.
16 small corn tortillas
Flake the fish with a fork.
To serve, divide the fish among the tortillas, top with the salsa, and drizzle with the crema. Enjoy!