HEAT 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
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.
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.
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.
Serving Size (2 tacos), Calories 530 (Calories from Fat 210), Total Fat 23g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 90mg, Sodium 1280mg, Total Carbohydrate 61g (Dietary Fiber 6g, Sugars 9g), Protein 23g; Percent Daily Value*: Vitamin A 20%, Vitamin C 60%, Calcium 8%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.