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Add ¼ cup of fresh lime juice, ¾ cup of frozen mango, ½ cup of ice, ¼ cup of coconut milk, a pinch of lime zest (KEY!), and 1 tbsp of agave to a blender and blend for about 30-45 seconds or until smooth.
Rim a glass with agave and shredded coconut. Drizzle chamoy inside your glass and sprinkle some chili lime seasoning. Pour the mangorita into the glass. Garnish with more shredded coconut, lime zest, chili lime, and a fresh lime slice.
In a mixing bowl, whisk together ½ cup of flour, a pinch of salt, 1 tsp of chili lime seasoning, 1 small egg, and ½ cup of seltzer.
Coat 6 cod filets in flour and then dip in the batter. Shallow fry in coconut oil on each side for 4 minutes. Sprinkle with salt.
Mix together ½ cup of finely diced mango, ¼ cup of finely diced white onion, ¼ cup of chopped cilantro, 2 tbsp of finely diced jalapeño, juice of 1 lime, and a pinch of salt.
Combine ½ cup of greek yogurt or sour cream, ¼ cup of mayo, juice of 1 lime, 3 tbsp of water, 1 cup of cilantro, and a pinch of salt in a food processor until smooth.
Assemble the crispy fish tacos by placing the fried fish on warm corn tortillas and topping with the mango salsa and cilantro lime crema.