Beer Battered Fish Tacos with Creamy Lime Guacamole

Avocado, halved, pitted, and peeled
1/8 cup sour cream
1 tbsp minced red onion
1 tbsp chopped cilantro
1 1/4 tbsp fresh lime juice
Kosher salt and freshly ground pepper

In a medium bowl, mash the avocados, sour cream, red onion, cilantro, and lime juice. Season with salt
and pepper

1 pound whitefish cut into 2 inch pieces
3/4 cup beer
3/4 cup flour
1/2 tsp salt

Combine flour, salt and your favorite beer. Stir together until smooth (batter will have the consistency of
thickish pancake batter). Add fish pieces to flour mixture. Coat thoroughly. Heat canola oil in a tall-sided
heavy pot/pan over medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total. Remove
from oil and drain on a paper towel. Sprinkle with sea salt.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato
slices, and a large spoonful of shredded red cabbage. Serve with hot sauce and lime wedges.