Preheat the oven to 350 degrees F.
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
In a large bowl, beat the egg
with the milk
and water. Add the flour, Essence, and baking powder, and whisk
to make a thin batter. Dip the fish in the batter
, turning to coat, and shake to remove any excess. Fry
in batches in the oil until golden and crisp
, about 1 1/2 to 2 minutes. Remove, drain
on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.
To serve, place 1 or 2 pieces of the fish
inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish
with cilantro and serve immediately.