Thoroughly wash 1 mango (including the skin), 1 cup of cherry tomatoes, ½ cup of grape tomatoes, ½ jalapeño, and 1 lime (including the rind) under cool, running, drinkable water.
Peel and dice the mango. Chop the cherry tomatoes, grape tomatoes, and jalapeño. Halve the lime. Dice ¼ red onion.
In a medium bowl, combine the diced mango, chopped cherry tomatoes, chopped grape tomatoes, chopped jalapeño, and diced red onion. Squeeze the lime halves and season with ½ teaspoon of kosher salt. Set aside.
Season both sides of 1 pound of halibut with kosher salt and freshly ground black pepper.
In a cast iron skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once shimmering, add the fillet to the pan. Cook for about 8 minutes per side until fish is translucent and easily flaked with a fork. Remove from heat and flake into bite-sized pieces.
Thoroughly wash ¼ head of cabbage, a handful of fresh cilantro, and 1 lime (including the rind) under cool, running, drinkable water. Thinly shred the lettuce, chop the cilantro, and quarter the lime.
Place 6 corn tortillas, one at a time, over a medium-high heat flame burner, slightly char each side. Remove from heat.
Garnish each halibut taco to your liking with flaked halibut, shredded lettuce, mango pico de gallo salsa, chopped cilantro, and a dollop of pasteurized crema plus a squeeze of lime. Eat up, Mama!