To cook the fish, make sure the oil is at 375 degrees Fahrenheit. Heat a fry pan over medium heat to warm the tortillas.
It’s best to work in batches, cooking a few tacos at a time. Dredge a couple of pieces of fish in the flour, shaking off any excess. Coat the fish with the batter and carefully place each piece into the oil. Fry until golden, about 2 minutes or so, depending on the thickness of the fish.
Meanwhile, warm both sides of the tortillas in the fry pan. Keep an eye on the fish - you may need to turn it over to ensure it is golden on both sides.
Once the fish is cooked, remove it with a spider and drain briefly on a plate lined with paper towels. Season each piece of fish with a bit of salt and immediately start to assemble the tacos.
Place a bit of lettuce and cabbage on the bottom. Top with a couple of slices of tomato, along with a piece of fish. Add a squeeze of lime, a spoonful of Salsa Verde and a sprig of fresh cilantro. Serve immediately.