1. Preheat oven to 425°F. Brush fish fillets on both sides with 1/2 cup of the Mayonesa. Mix crushed tortilla chips, chili powder and garlic salt in shallow dish. Press fish fillets in tortilla mixture, turning to coat on both sides. Arrange fish in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray.
2. Bake 15 to 18 minutes, or until lightly browned and fish flakes easily with a fork. Flake fish into large chunks.
3. To assemble tacos, divide shredded cabbage among corn tortillas. Layer with 1/4 cup each of the fish and top each with avocado, mango, cilantro, a squeeze of lime juice. Drizzle with remaining Mayonesa.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
