Crispy Fish Tacos with Mango Salsa and Slaw

Prepare the Mango Salsa: Dice 1 mango, dice 1/4 of a red onion, and roughly chop a small bunch of cilantro. Combine them in a bowl with the juice of 1/2 lime and red pepper flakes to taste. Set aside.

Prepare the Slaw: Shred 1/4 of a small cabbage and slice 1/4 of a red onion. In a bowl, combine the shredded cabbage, sliced red onion, and a small handful of shredded carrots. Whisk together 1 tsp mustard, 1/4 cup mayonnaise, 1 Tbsp of white wine vinegar, and sugar to taste. Pour the dressing over the slaw mixture and toss to combine. Set aside.

Prepare the Batter: In a bowl, combine 2 cups of seasoned flour. Gradually pour in soda water, whisking until the batter is smooth and slightly thick, not runny.

Prepare and Fry the Fish: Season the fish fillets with garlic powder, salt, cayenne pepper, and the juice of the remaining half lime. Lightly sprinkle the seasoned fish with a bit of flour before dipping each piece into the wet batter, ensuring it's fully coated. Heat cooking oil in a pan to 350 degrees Fahrenheit. Carefully fry the battered fish for 3-4 minutes per side, or until golden brown and cooked through.

Assemble and Serve: Dress up the tortillas with the crispy fried fish, mango salsa, and slaw. Serve immediately.