Let’s get cooking! Here’s how you can bring these tacos to life:

1. Start by preparing your mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño. Mix well and set aside to let the flavors meld.
2. In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Dip each fish fillet into the beaten eggs, then dredge in the flour mixture, ensuring it’s well-coated.
4. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the fish fillets. Cook for 3-4 minutes on each side until golden brown and crispy.
5. Warm your tortillas in a dry skillet for about 30 seconds on each side, or wrap them in foil and heat in a preheated oven at 350°F for 5 minutes.
6. Assemble your tacos by placing a piece of crispy fish in each tortilla, then top with a generous spoonful of mango salsa.

Pro tip from my kitchen to yours: If you’ve got kids like mine who are a bit spice-averse, you can leave out the jalapeño from their portion of the salsa.