Still haven't found the right fish or way to cook it. But the mango salsa goes well with the fish and tomatilla salsa.

Makes: 4 servings
Prep: 35 minutes
Start to Finish: 45 minutes

Ingredients
1 mango, peeled, pitted and cut into 1/3-inch cubes
1 firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubes
2 scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice, plus wedges for serving
1-3/4 teaspoons kosher salt
3 tablespoons cornmeal
1 teaspoon cumin
1 teaspoon chili powder
1 pound white fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubes
4 tablespoons canola oil
16 (6 inch) corn tortillas
2 jalapeños, halved, ribs and seeds discarded, thinly sliced
Hot sauce (optional)

Directions
1. Place mango, avocado, scallion, cilantro, juice and 1/2 teaspoon salt in a bowl; toss gently, for salsa. Set aside.

2. Combine cornmeal, cumin, chili powder and remaining 1-1/4 teaspoons salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.

3. Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.

4. Heat remaining 2 tablespoons oil in same skillet. Add jalapeño and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Soon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.