1firm-ripe avocadopeeled, pitted and cut into ⅓-inch cubes
2scallionswhite and green parts thinly sliced
½cupchopped fresh cilantro
2tbspfresh lime juiceplus wedges for serving
1lbwhite fishsuch as halibut or flounder, skin and bones discarded, cut into ¾-inch cubes
16(6-inch) corn tortillas
2jalapeñoshalved, ribs and seeds discarded, thinly sliced
For salsa: place mango, avocado, scallion, cilantro, juice and ½ tsp salt in a bowl; toss gently. Set aside.
Combine cornmeal, cumin, chili powder and remaining 1¼ tsp salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.
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 to 4 minutes. Transfer to a plate and cover with a towel.
Heat remaining 2 tablespoons oil in same skillet. Add jalapeño and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.
The cornmeal forms a delicious crispy coating. Fish cooks so quickly, you only need to cook it a few minutes in a hot skillet.