• Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
• Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
• To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
• Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
• For the avocado crema:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 mashed ripe avocado
  • 1/4 cup fresh lime juice
  • salt and pepper
  

ASSEMBLE THE TACOS

• Warm the tortillas on both sides with a non-stick pan or a grill.
• Add the avocado crema in the tortilla first.
• Add the fish.
• Top the fish with chopped cilantro.