Salsa: In a bowl, make simple salsa with ingredients from tomatoes to salt. Gently mix, cover and set aside in the fridge ready to use.
Dry ingredients: In a large mixing bowl, combine the dry ingredients from cassava flour to coarse salt.
Fish: Gently pat dry the fish and cut across the grain of the flesh into strips about 1 inch wide by 3-inches long.
Pre-heat skillet: Preheat a large non-stick frying pan/skillet over medium-high heat until the skillet is well heated. Add 2 tbsp avocado oil.
Wet ingredients: Whisk eggs in a separate bowl then pour it into the mixing bowl with the dry ingredients. Add sparkling water. Mix well the batter until there are no lumps. The consistency should be like melted ice cream.
Pan-fry: Dip the fish into the batter. Coat well and shake off a bit and place it into the oil. Pan fry first side about 3 minutes, depending on the thickness of the fish, or until you see a light and thin golden crust. Carefully flip to fry the flip side for another 2-3 minutes. Lay it over a plate and store in the oven to keep warm. Do this in separate batches so to not overcrowd the skillet.
Assemble: top the tortillas with fish fillets and garnish with simple salsa, avocado, pineapple, and shredded cabbage, if using. Serve with a lime wedge for squeezing.
If you prefer to char the tortillas, place directly over a gas flame to char the edges, about 1-2 minutes per side. Place on a plate and cover with a foil to keep them soft and warm.For an egg-free batter: omit the eggs. The color of the crust will be less yellow/golden color and the texture will be thinner and less firm.The fillet crust is light and airy. The texture won’t be super crisp because they aren’t deep fried. However, the fillets are juicy and absolutely delicious. They taste best when you serve right out of the skillet.