Invest in a grill pan, and you can have endless summer dinners like this one, all year long!
To marinate the fish, place the fillets in a baking dish and pierce with a fork all over on both sides. Combine the marinade ingredients in a medium bowl, pour over the fish, cover with plastic wrap, and refrigerate 1 hour.
Preheat the grill to medium high or heat a grill pan over medium-high heat on the stovetop.
Grill the fish, flesh side down, about 5 minutes. Using tongs, flip the fillets over and cook until opaque and cooked through, 2 to 3 minutes. Transfer to a platter, remove the skin, and flake the fish with a fork.
Combine the tomatoes, mangoes, cucumber, 1 tablespoon plus 1 teaspoon cilantro, lime juice, and salt in a medium bowl and mix. Add the avocado and gently toss. Divide the fish evenly among the 6 tortillas. Spoon the salsa over each and garnish with cilantro.