INGREDIENTS

• 1-1/2 cups Hungry Jack® Mashed Potato Flakes
• 3 cups Crisco® Pure Vegetable Oil, for frying to 1-inch deep
• 1 cup Pillsbury Best® all purpose flour
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon ground red pepper, divided
• 3 teaspoons salt, divided
• 1 pound tilapia fillets (or other white fish), cut into 12 narrow strips
• 2 eggs
• 1 tablespoon water
• 12 corn tortillas, warmed
• Shredded red cabbage and diced mango

INSTRUCTIONS

1. Heat 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
2. Combine flour, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1-1/2 teaspoons salt in large resealable plastic bag. Add fish. Shake until fish is coated.
3. Beat eggs and water in shallow baking dish. Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1-1/2 teaspoons salt in another shallow baking dish. Remove fish from plastic bag. Shake off excess flour. Dip into egg, then coat with potato flakes.
4. Fry fish in several batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels. Repeat with remaining fish. Place 1 or 2 fish strips in each tortilla. Top with Cilantro Lime Mayonnaise, cabbage and mango. Fold in half. Garnish with lime wedges and cilantro.

Cilantro Lime Mayonnaise

• 3/4 cup mayonnaise
• 1 small lime, grated peel and juice
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• Lime wedges
• Cilantro