Heat 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
Combine flour, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in large resealable plastic bag. Add fish. Shake until fish is coated.
Beat eggs and water in shallow baking dish. Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in another shallow baking dish. Remove fish from plastic bag. Shake off excess flour. Dip into egg, then coat with
Fry fish in several batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels. Repeat with remaining fish.
Place 1 or 2 fish strips in each tortilla. Top with Cilantro Lime Mayonnaise, cabbage, and mango. Fold in half.
Garnish with lime wedges and cilantro.