Step 1

Make the avocado crema per link's instructions. Place in the fridge until ready to use.

Step 2

Make the batter: mix the flour, salt, pepper, garlic powder, and cayenne pepper in a large bowl. Gradually whisk in the beer, until no lumps are formed. Let rest for 15 minutes.

Step 3

Meanwhile, make the green cabbage slaw: toss shredded green cabbage, lime juice, cilantro, salt, and pepper. Set aside.

Step 4

Heat oil in a 3 quart Dutch oven to cover about 2 inches of the pot. Using a candy thermometer, heat oil to 350 degrees F.

Step 5

Season fish with cumin, salt, and pepper. Dredge fish in flour, shaking off any excess flour. Working in batches, dip each piece of fish into the beer batter. Deep-fry in the hot oil (350 degrees F) for about 5 minutes, or until golden brown and cooked through, turning occasionally. Transfer to a plate lined with paper towel to drain excess oil.

Step 6

To assemble the tacos: Heat tortillas on open flame or microwave (see notes under Kitchen Tips). Double-up each tortilla. Place fish on tortillas. Top with the green cabbage slaw, tomatoes, cilantro, avocado slices. Drizzle with the avocado crema.

Step 7

Serve immediately. Serve with lime wedges.