This recipe makes enough for 4.Ingredients:8 corn tortillas1 bowl of waterA clean tea towelFor the fish:600 grams whiting tails2 tsp smoked paprika½ tsp salt½ tsp freshly ground black pepper¼ cup buckwheat flourFor the mango salsa:1 ripe, but firm mango, peeled and cut into 0.5cm cubes½ red onion, peeled and finely diced1 red chilli, finely chopped½ bunch coriander, thoroughly washed and finely choppedJuice of 1 limeSalt to tasteFor the guacamole:2 ripe avocados, pitted and peeledJuice of 2 limesSalt and pepper to taste1 tbsp olive oilFor the crema:1/3 cup mayonnaiseJuice of 1-2 limesSiracha to tasteExtra bits and bobs:Lime wedges and corianderMethod:Start by mixing all the ingredients for the mango salsa together in a bowl and season with salt.Put the ingredients for the guacamole in another bowl and smash the avocado with a fork until you have reached the preferred consistency. Season with salt and pepper to taste.Combine the dry ingredients for the fish in a large mixing bowl and add the fish. Mix thoroughly so the fish is evenly coated with the spiced flour mix.Combine all the ingredients for the crema in another bowl and mix until well combined. You are looking for a tangy and spicy sauce.Preheat a thick-based pan on high heat; you want the pan to be searing hot. Dip one tortilla at a time in the bowl of water and straight away place the tortilla in the hot pan. This is so they can steam slightly and you will get softer and fluffier tacos. Once air bubbles start to come up, flip the tortilla over and cook for another 10 seconds. Once heated up, pack the tortilla in the clean tea towel so it stays nice and warm. Repeat with the remaining tortillas.When you have heated up all the tortillas, add a good swirl of olive oil to the hot pan and add the fish. Cook the fish for about 1 minute per side, until cooked, golden and slightly crunchy.Now everything is ready to plate: start off with a tablespoon of guacamole on the tortilla, add some fish, top with a tablespoon of salsa and finish off with a drizzle of crema. Serve with lime wedges and a few sprigs of coriander.Enjoy!