Step 1

Cut each fish fillet into 8 strips. Place the flour in a bowl. Make a well in the centre. Whisk in the soda water and egg until smooth. Add enough oil to a frying pan to come 2cm up the side. Heat to 180°C over medium heat (when oil is ready, a cube of bread with turn golden brown in 15 seconds). Coat one-third of the fish in the batter. Cook for 2-3 minutes each side or until golden and cooked through. Use tongs to transfer to a tray lined with paper towel. Repeat, in two more batches, with the remaining fish and batter.

Step 2

Combine the tomato, garlic, shallot and lime juice in a large bowl.

Step 3

Top tortillas with avocado, kidney beans, fish, tomato salsa, sour cream and coriander sprigs.