Pat fish fillets dry with paper towels. Cut into 8 pieces about 3–4 oz each (fits tortillas). Squeeze juice from the fresh lime over the fillets and season lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside for 5 minutes.

Set up breading station

In one shallow bowl combine the all-purpose flour and cornstarch with 1/2 tsp smoked paprika and 1/4 tsp garlic powder. In a second bowl whisk the egg and milk until combined. In a third bowl place the panko breadcrumbs mixed with remaining 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Bread the fish

Working one piece at a time: dredge a fish piece in the flour mixture, shake off excess, dip into the egg wash, then press into the panko to coat evenly. Place breaded pieces on a rack while you finish the rest.

Fry the fish

In a large skillet, pour vegetable oil to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / 175°C or a pinch of breadcrumbs sizzles immediately). Fry fish in batches 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F / 63°C). Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 90°C) if necessary.

Mango Salsa

Peel and dice the mango into small 1/4-inch cubes. Dice the red bell pepper to match. Finely dice the red onion and jalapeño (remove seeds for milder heat). Chop the cilantro.

In a medium bowl combine mango, red bell pepper, red onion, jalapeño, and cilantro. Add 2 tbsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine and taste; adjust salt or lime as desired. Refrigerate for at least 10 minutes to let flavors marry.

Taco Fixings

Prepare quick cabbage slaw: In a bowl whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp salt, 1/8 tsp black pepper, and optional 1 tsp hot sauce. Add shredded cabbage and toss until evenly coated. Taste and adjust seasoning. Chill until serving.

Warm the tortillas: heat a clean skillet over medium heat. Warm tortillas 20–30 seconds per side until pliable and lightly marked. Keep wrapped in a clean cloth to stay warm and soft.

Assemble tacos: place a heaping 2–3 tbsp of cabbage slaw on each warm tortilla, top with a piece of breaded fish, spoon 2 tbsp mango salsa over the fish, and add extra cilantro or a squeeze of lime if desired.

Sides

Rice

Rinse 1 cup rice until water runs mostly clear. Combine rinsed rice, 2 cups water, and 1/4 tsp salt in a small saucepan. Bring to a boil uncovered, stir once, then reduce to a low simmer, cover, and cook 15 minutes or until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Mac Salad

Bring a pot of salted water to a boil and cook 1 cup elbow macaroni until just tender (about 8–9 minutes). Drain and rinse under cold water to stop cooking and cool quickly. In a bowl combine 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/4 cup diced celery, 1/4 cup diced red bell pepper, 1/8 tsp salt, and 1/8 tsp black pepper. Add cooled pasta and toss to coat. Chill in refrigerator at least 15 minutes before serving.