1. Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
2. Heat 1/2 inch veg. oil in a deep skillet or pot over med-hi heat. Season the fish with 1/2 tsp. salt and 1/4 tsp. pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 min. per batch. Transfer to a paper towel-lined plate to drain; season with salt.
3. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
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