Fish Tacos with Lime Crema and Mango Salsa

Lime cream really fits the recipe! If you don't have mango on hand, pineapple is a good substitute. To finish the dish, add the rice with coriander and lime.
To make the salsa, combine the first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.To make the lime cream, combine the mayonnaise and the following 3 ingredients (via avocado) in a food processor; beat until smooth. Cover and refrigerate for 2 days.To prepare the tacos, preheat the grill to medium-high heat. Sprinkle the fish with salt and pepper. Place the fish on a grill rack greased with cooking spray; cook for 5 minutes on each side, or until the fish flakes easily when pricked with a fork. Remove from the grill; break into pieces with a fork.While the fish is cooking, reheat the tortillas according to the instructions on the package.Add 3 ounces of fish, 1/4 cup salsa, 1 1/2 tablespoons cream, and 1/4 cup kale to each tortilla; fold in half.