El Paso Fish Tacos and Mango Salsa – Les sauces Firebarns

Ingredients

• 6 small tortillas
• 500 g haddock
• 1 cup of flour
• 3 eggs
• 1 cup Panko breadcrumbs
• ½ cup crushed salt and vinegar chips (Miss Vickie's)
• 3 tbsp. tbsp El Paso Tex-Mex spice
• Salt and pepper to taste
• Lime wedges for serving
• Hot peppers for serving
• 2 mangoes cut into small cubes
• 1 finely chopped red pepper
• 1 finely chopped red onion
• The juice of a lime
• 1 C. tbsp Tequila Lime hot sauce
• ¼ cup chopped cilantro
• 3 tbsp. tablespoon of mayonnaise
• 3 tbsp. tablespoon of sour cream
• 2 tbsp. tbsp El Paso Tex-Mex spice
• 3 to 4 tbsp. tbsp Chipotle Rum Hot Sauce