Ingredients

• For the Fish

  • 1.5 lbs tilapia; cubed 

  • 3 egg whites

  • 1 ½ cup flour

  • 1 ⅓ cup cold water

  • 2 cups coconut oil 

  • 1 cup cornstarch 

  • 2 tsp chili powder

  • 2 tsp salt

  • 2 tsp onion powder

  • 2 tsp pepper 

  • 12 flour tortillas; warmed 

  For the Salsa  

  • 2 mangoes, diced 

  • ½ white onion, diced

  • 1 fresno chile, minced

  • 1 clove garlic, minced  

  • 1 tsp chili powder

  • ½ tsp onion powder

  • 1 tsp salt

  • ½ tsp pepper 

  • 2 tbsp cilantro 

  • 1 ½ tbsp vinegar 

  For the Aioli 

  • 1 cup mayonnaise

  • ¼ cup lime juice

  • 1 ½ tbsp lime zest

  • 2 tbsp chili powder

  • 1 ½ tbsp sriracha 

Instructions

1. In a bowl, whisk the egg whites until they are foamy. In a separate bowl, whisk together the flour, chili powder, onion powder, salt and pepper. Add the flour mixture and cold water to the egg whites and whisk until a smooth batter forms. 

2. In a saute pan, heat the coconut oil on medium-high heat. 

3. Add the cornstarch to a shallow bowl. Toss the cubes of fish in the cornstarch to fully coat. Dip the cubes into the batter, fully coating. 

4. Add the fish to the hot oil and cook for 4 minutes. Lower the heat to medium and cook for an additional 4 minutes. Flip the fish and cook for another 8 minutes on the opposite side. 

5. Transfer the cooked fish to a paper towel-lined plate and sprinkle with salt. 

6. Stir together all of the ingredients for the mango salsa and set aside. 

7. Whisk together the ingredients for the aioli. 

8. Serve the fish over a tortilla spread with aioli and top with the mango salsa.