A great, simple summer taco recipe

For the fish
1/2 pound mild white fish; chowder fish or sole, cut into cubes
1/2 cup flour
1/4 cup masa mix or finely ground cornmeal
salt and cayenne to taste
oil for frying

Mix together the flours and spices, then toss the fish pieces until coated.

Lightly fry the fish chunks in hot oil until just golden, let cool and drain.

Serve with tortillas, mango salsa, salsa verde, tomatoes, avocado, hot sauce, crema, queso fresco, and Pedro and Vinny's Mango Habanero salsa