1 tilapia filet
1 lime, cut in half
salt and pepper to taste
1 cup high heat sunflower oil
2/3 cup flour
8 ounces of beer
1 teaspoon garlic powder
4 corn tortillas
1 large avocado, peeled, pitted, and chopped
1/4 cup Greek yogurt or sour cream
2 Tablespoons chopped cilantro
1 Tablespoon chopped green onions
4 leaves of cabbage, chopped (savoy or Napa work well)

Put tilapia, juice from half the lime, and a pinch of salt and pepper in a plastic bag. Tie closed and shake contents. Place in refrigerator to marinate and “cook” (The acids from the lime will interact with the fish, rather like ceviche.) for about 30 minutes.
In a large skillet, heat oil over medium heat.
Prepare beer batter by mixing flour, beer, garlic powder, and a pinch of salt in a bowl until blended. It should be about the same consistency as cake batter. Tear fish into small pieces and submerge in the batter.
Carefully lay pieces in the skillet. There wasn’t quite enough oil in my skillet to submerge, so I cooked each side for about three minutes. You’ll know the fish is done when the batter has browned and turned crispy on the outside.
Lay fish on paper towels to soak up any extra oil.
One at a time, take the tortillas and submerge in the still hot oil and then flip over, cooking for about 30 seconds total. Remove to another paper towel to drain.
In a large bowl, add avocado, the juice from the other half of the lime, yogurt, cilantro, onions, and cabbage. Mix until cabbage is nicely coated.
Place fish inside each tortilla and cover with the creamy cabbage mixture. Fold tortillas in half, garnish with pickled carrots, jalapenos, and onions and add a dollop of salsa to the side.