For the avocado cream: Puree the yogurt
, avocados, jalapeno, lime zest
and juice, cilantro and hot sauce to taste in a food processor
until smooth. Season with salt and pepper. Refrigerate until ready to use.
For the pico de gallo
: Combine the oil, tomatoes, garlic, onions, bell peppers
, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
For the fish: Combine 2 cups flour, the cornstarch
, baking powder and some salt in a bowl. Quickly stir in the beer
(don't worry if there are a few lumps).
Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
Put the remaining 1 cup flour in a shallow dish. Dredge
the fish lightly in the flour. Dip the fish in the beer batter
to coat, and then fry
and golden brown, about 1 1/2 minutes. Drain
on paper towels and season with salt and pepper.
For serving: Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish
and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.