Fish Tacos with Mango Pico de Gallo and Napa Slaw

Ingredients

• 2 ripe mangos, peeled, pitted, and chopped into 1/4-inch cubes
• 1 large tomato, seeded and chopped into 1/4-inch cubes
• 1/2 Cup finely chopped red onion
• 1/2 Cup roughly chopped cilantro leaves
• 1/4 Cup lime juice
• 2 jalapeños, seeded and chopped finely (leave the seeds in for more heat)
• 1 Teaspoon dried red pepper flakes
• 4 Cups thinly sliced Napa cabbage
• 1/3 Cup fresh lime juice
• 2 Tablespoons extra-virgin olive oil
• 1/2 Teaspoon kosher salt
• 1/8 Teaspoon freshly ground black pepper
• 3/4 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Cup cold seltzer
• 9 Cups canola oil
• 1 Pound firm, skinless whitefish fillets, such as sea bass, cut crosswise into 1-inch-wide strips
• 1 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• Eight 6-inch corn tortillas, warmed

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