Angler's Healthy Light and Bright Fish Tacos

1/2 lb fish of your choice (preferably just pulled out of the river or lake)
1/2 cup flour
1/4 c vegetable oil
6 fresh small corn tortillas
Avocado diced
1/4 c mayo (I use Wildwood vegan garlic)
1 tsp Siracha
2 radishes finely diced
1/2 cup of yellow/red grape tomatoes halved
1/4 cup red onion diced
2 scallions diced
1-4 cup cilantro chopped roughly
1/4 c cotija cheese crumbled
1 lime
Salt & pepper to taste

Mix together the mayo and siracha and set aside. Next, dredge the fish (cut to nugget size) through the flour seasoned with salt and pepper. Heat the oil in a skillet and cook the fish for two minutes on each side or until cooked through depending on the thickness of fish. Meanwhile, heat the tortillas in a dry pan until they become pliable. On the tortillas, dollop some of your may mix and spread down the center. Add your fish and all your toppings, then spritz with the lime at the end before eating. 

Serves 2