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Combine avocado oil, lime juice, smoked paprika, mustard powder, onion powder, garlic powder, cumin, salt, pepper, and white pepper.
Add in haddock or cod and let marinate for at least 15 minutes.
Chop bell peppers, mangoes, jalapeños without the seeds, avocado, and red onion.
Dress the salsa with lime juice, avocado oil, and a pinch of salt.
Cook the fish in a heated pan on medium-high heat for 6-8 minutes.
Use the leftover oil and flavor to toast the tortillas.
Combine mayonnaise, Sriracha, and a garlic clove, and blend with an immersion blender to make the sauce.
Assemble the tacos with the cooked fish, mango salsa, and spicy mayo.