Before shredding the fish, remove
mud vein, or redish-brown section of meat. Cook the shredded
fish in the oil until its color changes.
Add the taco seasoning and water.
Cook until nearly dry, stirring occasionally.
Heat flour tortillas in a dry
fry-pan, turning to lightly brown on both sides. They should
still be soft and pliable when warm.
Fill each tortilla with fish
Add grated cheese, taco sauce,
lettuce, tomato chunks (or salsa) and top with sour cream.