Prepare Gorton's Crispy Battered Fish Fillets according to package instructions.
Meanwhile, make the Fried Plantains: In a large sauce pan, add enough oil to cover the plantains and heat the oil over medium high heat.
Add the plantains to the heated oil. Fry until they start to get yellow, but not golden, about 7 to 9 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
Let the plantains cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press the plantains well, flattening them to about ¼ inches thickness. It is best to do this while they are still warm.
Then using tongs, add them back in the hot oil, two at the time, and fry for an additional 3 minutes on each side.
Remove the plantains with slotted spoon and transfer them to a plate lined with paper towels to absorb oil. Sprinkle with salt, to taste, and transfer to a serving plate.
To make the Slaw: Finely shred the cabbage and onion. In a small bowl, combine the lime juice and vinegar and whisk with a fork to blend. Add the sugar and season with salt and pepper.
In a large bowl, toss the cabbage, onion, mango, jalapeuño, tomato and cilantro with the dressing.
To assemble: Spread the guacamole on top of the fried plantains.
Add the fish and top with the mango slaw. Serve immediately.