Spicy Fish Tacos With Mango Salsa and Guacamole

6 (6-oz.) flounder fillets
1 lime
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 1/2 cups yellow cornmeal
Vegetable oil
4 to 6 flour or corn tortillas
Mango Salsa
Guacamole
Toppings: shredded iceberg lettuce, chopped tomato
Garnishes: lime wedges, fresh cilantro sprigs

Place fish in a shallow dish. Squeeze juice of 1 lime over fillets.

Combine chili powder and next 3 ingredients. Sprinkle 1 1/2 Tbsp. seasoning mixture evenly over fish, coating both sides of fillets. Reserve remaining seasoning mixture.

Combine cornmeal and reserved seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.

Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 350°. Fry fillets, in batches, 2 to 3 minutes or until golden brown. Drain fillets on wire racks over paper towels.

Break each fillet into chunks, using a fork. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, and desired toppings. Garnish, if desired.