1jalapeño, minced (optional if nightshade-sensitive)
2Tbsplime juice, plus more as needed
2Tbspfinely chopped cilantro
Kosher salt
AVOCADO CREMA
2avocados, halved and pitted
Kosher salt
2Tbspmayonnaise or Vegenaise
2Tbsplime juice, plus more as needed
Fish Tacos
1lb[455 g] tilapia fillets or other white-fleshed fish, such as snapper
Kosher salt
Freshly ground black pepper
1cup[140 g] Cup4Cup or other gluten-free flour
1cup[30 g] finely grated Parmigiano-Reggiano
4Tbsp[60 ml] extra-virgin olive oil
8corn tortillas, warmed
1⁄2 head red or green cabbage, cored and finely shredded
Lime wedges for serving
Notes
To make the mango salsa: Combine the mangos, onion, jalapeño (if using), lime juice, and cilantro in a bowl and stir to combine. Taste, adding salt and lime juice as desired. Set aside.To make the avocado crema: Place the avocado flesh and 1⁄4 tsp salt in a medium bowl. Using a fork or a pastry blender, mash until very smooth. Stir in the mayonnaise and lime juice. Taste, adding additional