1 mango, peeled, pitted and cut into small cubes
1 firm-ripe avocado, peeled, pitted and cut into small cubes
2 scallions, checked and thinly sliced
1/2 cup fresh cilantro, checked and chopped
2 tablespoons fresh lemon juice, plus wedges for serving
1½ teaspoons kosher salt
3 tablespoons yellow cornmeal
1 teaspoon cumin
1 teaspoon chili powder or less to taste
1 pound white fish, such as halibut or flounder, cut into 3/4-inch cubes
2 tablespoons canola oil
2 jalapeño peppers, halved, ribs and seeds discarded, thinly sliced
Place mango, avocado, scallion, cilantro, juice and 1/2 teaspoon salt in a bowl; toss gently, for salsa. Set aside.
Combine cornmeal, cumin, chili powder and remaining salt in a bowl; add fish pieces and toss until coated well set aside.
Heat oil in a medium skillet until very hot. Add jalapeños and fish; cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Spoon onto wraps and fold wraps over filling. Serve with mango salsa and lemon wedges.