Directions

1. For the cucumber salsa, in a medium bowl combine cucumber, tomato, cilantro, jalapeño, garlic and 2 teaspoons of the lime juice. Season with salt; mix well and set aside.
2. Cut fillets crosswise into strips 1-inch wide. Place in a shallow dish and sprinkle with remaining 4 teaspoons lime juice; set aside.
3. In a large skillet heat 1/2-inch vegetable oil to 365°F. Place fish-fry mix in a large resealable plastic bag. Place fish strips in bag; seal bag. Shake bag to coat fish evenly. Discard any remaining fry mix.
4. Working in batches, cook fish strips in hot oil 2 to 3 minutes per side or until light golden brown. Remove and drain on a plate lined with paper towels.
5. Place fish strips on half of each tortilla. Top with cucumber salsa, shredded lettuce, cheese and sour cream. Fold tortilla over filling, and serve.