for the amba (quick pickled mango):
for the tacos:
Make ahead the day before: Prep all the components (mix together dry ingredients for batter, cut the fish into pieces, prep the limes, radishes, and cilantro). Make the mango topping and store in the refrigerator overnight. Soon before frying and serving, set everything out on the table or buffet. Whisk together the batter and fry the fish about 30 minutes before you plan to eat. Bring the fish to the table while they’re still hot.
How to store leftovers: Leftovers keep in the refrigerator for a couple days, and can be reheated in a toaster oven at 350°F until crispy on the outside and warmed through. They’ll be a little dryer leftover, but still delicious. The mango topping keeps in the refrigerator for several days. You can even freeze everything if you’d like to store it longer than a couple days (freeze the fish on a plate or sheet pan, then place in a tightly sealed plastic bag, and reheat in the oven. Keep the mango slaw in the freezer, and then let it thaw in the refrigerator overnight, or microwave it on low until it thaws. The texture of the mango will be softer after thawing, but it’s still super delicious and holds up pretty well. And, of course, corn tortillas freeze beautifully).
* Semi-ripe mangos are firm, but yield slightly to pressure. Their flesh is tangy and sweet, and firm enough to hold its shape when sliced. Slice a bit off the bottom to steady it, then slice big fillets from the wide sides, and little fillets from the skinny sides. Peel the fillets with a vegetable peeler. Slice thinly, then julienne the slices (use the GIF series following this recipe as a guide).