Spicy Fish Tacos with Mango Salsa and Guacamole

Ingredients

• 2 tablespoons chili powder 
• 4  corn tortillas 
• 36 oz sushi-grade yellowtail flounder 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 6 servings guacamole 
• 6 servings lettuce shredded chopped
• 1  lime 
• 6 servings lime wedges fresh
• 6 servings salsa 
• 2 teaspoons salt 
• 6 servings vegetable oil 
• 1.5 cups cornmeal yellow

Equipment

• baking sheet
• paper towels
• oven
• grill
• aluminum foil
• dutch oven

Directions

1. Place fish in a shallow dish. Squeeze juice of 1 lime over fillets.
2. Combine chili powder and next 3 ingredients.
3. Sprinkle 1 1/2 Tbsp. seasoning mixture evenly over fish, coating both sides of fillets. Reserve remaining seasoning mixture.
4. Combine cornmeal and reserved seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.
5. Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 35
6. Fry fillets, in batches, 2 to 3 minutes or until golden brown.
7. Drain fillets on wire racks over paper towels.
8. Break each fillet into chunks, using a fork.
9. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, and desired toppings.
10. Garnish, if desired.
11. Baked Flounder Fillets: Omit oil from Spicy Fish Tacos recipe. Assemble as directed. Spray cornmeal-coated fish with vegetable cooking spray.
12. Bake at 350 on a lightly greased rack on a baking sheet 12 minutes or until fish flakes with a fork.
13. Grilled Flounder Fillets: Omit oil and cornmeal from Spicy Fish Tacos recipe. Assemble as directed. Reduce salt to 1 tsp.
14. Sprinkle fish evenly with chili powder, salt, cumin, and red pepper. Lightly grease a large piece of heavy-duty aluminum foil; line cooking grate with foil.
15. Place fish on lightly greased side of foil; grill, covered with grill lid, over high heat (400 to 50
16. minutes or until fish flakes with a fork, turning once.