Cucumber Salsa:

1 cup English cucumber, peeled and diced
1/2 cup red onion, diced
1/2 cup Roma tomatoes, diced
1 tablespoon fresh jalapeño chile, minced
1/4 cup red wine vinegar
1 tablespoon fresh cilantro leaves, chopped
salt and pepper

Preparation:

Combine all the salsa ingredients together. Add salt and pepper to taste and set aside.

Beat the egg with milk and water. Add flour, salt, baking powder and mustard and beat until smooth. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide. Dip fish in batter until well coated. Fry in deep oil heated to 375°F. until golden brown and crisp.

Heat tortillas one at a time on griddle until hot and soft, or else wrap in foil and heat in a 350°F. oven while frying fish.

Place each piece of fish on a hot tortilla. Top with cucumber salsa, and serve with lime.