1. Pat the cod filets dry with paper towels.
2. Season both sides with the Spanglish Asadero Birria Seasoning.
3. In a skillet, heat olive oil over medium-high heat.
4. Lay the filets in the skillet a couple at a time.
   NOTE: Be sure to not overcrowd the skillet.
5. Cook for 2-3 minutes without moving them, until the bottom is golden and crispy. Flip and cook for an additional 2-3 minutes, or until the fish reaches an internal temperature of 145 degrees.
6. Remove the cod from the pan and let it rest for a minute while you warm your tortillas.
7. Top tortillas with cod, mango salsa, avocado, a drizzle of crema and a squeeze of lime.

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