Fish Tacos with Fresh Mango Salsa

These turned out totally totally awesome.  So good.  I do not pretend that they are authentic to any particular culinary tradition... they just taste good.

Tilapia Tacos with Mango Salsa


Nouns-
4 tilapia fillets
1 mango, peeled and pitted and diced
1 medium tomato, diced
Half of one red onion, minced
1 red chili, seeded and minced
4 tablespoons minced cilantro
Juice of 2 limes
1 quarter of a cabbage, julienned
1 avocado, peeled, pitted and chopped
12 white corn tortillas
3 tablespoons cornstarch
3 tablespoons corn meal
safflower oil
salt
pepper


Verbs-
To make your salsa, dice your mango and combine with the tomato, onion, chili, cilantro, salt, pepper and the lime juice and muddle.  Let it sit for about 15 minutes while you julienne your cabbage.  Set that aside.  Add a few tablespoons of oil to a large frying pan over high heat.  Stir the corn starch and corn meal together on a plate and dredge the tilapia fillets in that mixture before placing in the hot frying pan.  Fry each side for 3-4 minutes.  Set the fish aside and wipe the pan out.  Add a little more oil and lightly fry the tortillas, for about one minute per side.  Assemble your fish tacos thusly: flake the fish with a fork and put as much as you like in your tortilla.  Pile on the cabbage, avocado and salsa.  Eat, perhaps with a bit more cilantro and a squish of a fresh lime wedge.  Yummm!