A crispy fish taco with a little kick provided by sweet mango salsa!
For salsa: Combine all ingredients except chili and toss. Add jalapeño pepper q 1/2 tablespoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.
For Tacos:
Cut fish into 1" strips. Place flour and all spices into a shallow dish, whisk. Dredge fish strips into mixture so all sides are lightly covered.
Place large frying pan on high heat. When frying pan is really hot, add olive oil. Turn heat to medium/high. Allow olive oil to get hot but not smoking. Add fish strips cooking until each side is golden, 2-3 minutes a side at most! White fish cooks very quickly.
Heat tortillas, if desired. Add fish to each tortilla and top with salsa and Cotija cheese (optional) Enjoy!