1In shallow dish, place flour. In another shallow dish, beat egg and water. In another shallow dish, place bread crumbs. Coat fish with flour. Dip into egg mixture; coat well with bread crumbs.
2In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 30 bite-size pieces.
3Meanwhile, heat tortillas as directed on package. In medium bowl, mix avocado, tomato and lemon juice. Stir in cilantro and jalapeño chile.
4Fill tortillas with fish, avocado mixture and lettuce. Serve with lemon wedges.