Fish Taco Wraps

1. 1

   Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl.

2. 2

   Add the cabbage and cilantro and toss to combine.

3. 3

   Cover and refrigerate until ready to serve.

4. 4

   Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel.

5. 5

   Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.

6. 6

   Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper.

7. 7

   Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl.

8. 8

   Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture.

9. 9

   Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total.

10. 10

    Remove with a slotted spoon or tongs and place on a paper towel-lined plate.

11. 11

    Season with salt.

12. 12

    Lay out 1 tortilla on your work surface.

13. 13

    Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes.

14. 14

    Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.

15. 15

    Carefully roll up the tortilla into a burrito and place seam-side down on your work surface.

16. 16

    Insert 6 evenly-spaced skewers crosswise through the roll.

17. 17

    Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds.

18. 18

    Repeat with the remaining ingredients.

* Per serving · 4 servings · Values may vary.