Spicy Fish Tacos With Mango Salsa And Guacamole

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Southern Living


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6 (6-oz.) flounder fillets

1 lime

2 tablespoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 cups yellow cornmeal

Vegetable oil

4 to 6 flour or corn tortillas

Mango Salsa


Toppings: shredded iceberg lettuce, chopped tomato

Garnishes: lime wedges, fresh cilantro sprigs

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