Directions

1. In a large mixing bowl, mix the cassava flour, tapioca flour, smoked paprika, baking soda, salt, and pepper. 

2. Whisk eggs in a separate bowl then pour it into the mixing bowl with the dry ingredients. Add sparkling water until the batter is the consistency of cake batter. 

3. Cut the cod into strips about 1 inch wide by 3-inches long.

4. Preheat a large non-stick frying skillet over medium-high heat until well heated and add olive oil or another cooking oil. 

5. Dip the fish into the batter and pan fry first side about 3 minutes. Flip and fry the other side for another 2-3 minutes.

6. Remove fish from skillet and use the skillet to heat the tortillas. 

7. Place the cooked fish in the tortillas and top with guacamole, pico de gallo, and Mexican cheese.