Combine all spices and toss redfish with batter. Add about 8 ounces of soda water. You want the batter to come together thick enough to coat the fish.
Batter and fry fish till floating (with golden brown crust). Remove from oil and rest on a paper towel-lined plate. You can use a deep fryer for this step or fry your fish using a heavy-bottomed pot with an inch of cooking oil heated between 350 and 375 degrees.
Blend avocado with tomatillo sauce.
Pico de Gallo
Combine all ingredients in bowl.
Warm tortillas, then fill with fish, shredded cabbage, Avocado-Tomatillo Sauce and Pico de Gallo.