Fried Fish Tacos with Chunky Mango Salsa — Bravo Jenny

Ingredients

• 3/4 lb. fresh haddock, sliced along the grain into 1" cubes
• 1 cup panko (Japanese bread crumbs)
• 1 heavy pinch flaked salt
• 1-2 eggs
• 1-2 cups flavorless, high heat cooking oil
• 1/2 red onion, sliced
• 1/2 cup red wine vinegar
• White corn tortillas, about 6-8
• Chunky Mango Salsa (see recipe below)
• Red cabbage, sliced thin
• 1/2 package Cotija cheese, crumbled
• 1 avocado, sliced
• 1 lime, cut into slices
• Cilantro, trimmed
• Sriracha, to drizzle over top
• 1 ripe yellow mango, cut into small chunks
• 1/2 red onion, finely chopped
• 1/2 lime, juiced
• Drizzle olive oil
• Pinch of salt