Fish Tacos with a Spicy Mango Salsa

First make the salsa. Combine the mango, red onion, spring onion, sugar, salt, lime juice, chilli and fresh coriander. Stir well to combine and set aside.

Remove the skin from the fish and discard. Cut the fish into 1 inch pieces. Give the fish a rinse in cold water and pat try with paper towels.

Combine the bread crumbs with chilli powder and salt. Stir to combine.

Dip the fish pieces in the egg and then coat in the bread crumbs. Repeat for all fish pieces and place on a large plate.

Heat about 1/4 cup of vegetable oil in a large skillet over medium to high heat. When it's hot, add the fish to the pan. Make sure you have room to move them around and they are not touching. They should sizzle when they hit the pan. Cook each side for about 2-3 minutes. Fish will be golden and crispy on the outside and flaky on the inside. Remove from pan and drain on paper towels. Repeat for all the fish and set aside.

In a large clean skillet set over high heat, add as many tortillas to the pan as you can and heat them on each side for about 20 seconds. Remove from heat and keep warm

Lay out a tortilla, and fill with fish. Top with the mango salsa and fold them over. Optional, squeeze over extra lime juice. Serve immediately.