Crispy Fish Tacos with Mango Salsa, Cilantro Lime Crema, and Mangorita Mocktail

1. **Prepare Mango Salsa:** In a medium bowl, mix together 1/2 cup finely diced fresh mango, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro, 2 tablespoons finely diced jalapeño, the juice of 1 lime, and a pinch of salt. Set aside.
2. **Prepare Cilantro Lime Crema:** In a food processor, combine 1/2 cup Greek yogurt or sour cream, 1/4 cup mayonnaise, the juice of 1 lime, 3 tablespoons water, 1 cup cilantro, and a pinch of salt. Process until smooth and creamy. Set aside.
3. **Prepare Crispy Fish:** In a mixing bowl, whisk together 1/2 cup flour, a pinch of salt, 1 teaspoon chili lime seasoning, 1 small egg, and 1/2 cup seltzer to form a smooth batter. Lightly coat the 6 cod fillets in a separate dish with a small amount of flour, then dip each fillet thoroughly into the prepared batter.
4. Heat approximately 1/2 cup coconut oil in a large skillet over medium-high heat. Once hot, shallow fry the coated fish fillets for about 4 minutes on each side, or until golden brown and cooked through. Remove from the pan and immediately sprinkle with an additional pinch of salt.
5. **Prepare Mangorita Mocktail (per serving):** Add 1/4 cup fresh lime juice, 3/4 cup frozen mango, 1/2 cup ice, 1/4 cup coconut milk, a pinch of lime zest, and 1 tablespoon agave to a blender. Blend for 30-45 seconds or until smooth.
6. To prepare your serving glass, rim it with agave and shredded coconut. Drizzle chamoy inside the glass and sprinkle some chili lime seasoning.
7. Pour the blended mangorita into the prepared glass. Garnish with more shredded coconut, lime zest, chili lime seasoning, and a fresh lime slice.
8. **Assemble Tacos:** Warm your preferred tortillas (not listed in ingredients but implied for tacos). Fill each tortilla with crispy fish, then top generously with the mango salsa and cilantro lime crema. Serve immediately alongside your refreshing mangorita mocktail.