Fish Tacos with Mango Avocado Salsa

These are super easy, and really yummy. If you don't want to deal with a fresh mango or can't find any ripe ones, just use the frozen or jarred variety.

From Cooking Light, via my mom:

1 mango, peeled, pitted and cut into 1/3 inch cubes
1 firm-ripe avacado, cut into 1/3 inch cubes
2 scallions, thinly sliced (or a small onion, diced)
1/2 c. chopped fresh cilantro leaves
2 T. fresh lime juice, plus wedges for serving

1 3/4 tsp. kosher salt
3 T. cornmeal
1 tsp. cumin
1 tsp. chili powder
1 lb. white fish, such as halibut or flounder, cut into 3/4 inch cubes (I like strips better, myself)

4 T. canola oil
16 (6 inch) corn tortillas

2 jalapenos, halved, ribs and seeds discarded, thinly sliced (I diced mine)

Salsa
Place mango, avacado, scallion, cilantro, juice and 1/2 tsp salt in a bowl. Toss gently.

Tacos
Combine cornmeal, cumin, chili powder and 3/4 tsp. salt in a bowl. Add fish and toss until well coated. Discard excess coating.

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, 2-4 minutes. Transfer to a plate and cover with a towel.

Heat remaining 2 tablespoons of oil in the same skillet. Add jalapeno and fish, tossing to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4-5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.