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1
Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl.
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2
Add the cabbage and cilantro and toss to combine.
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3
Cover and refrigerate until ready to serve.
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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.
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5
Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
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6
Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper.
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7
Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl.
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8
Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture.
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9
Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total.
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10
Remove with a slotted spoon or tongs and place on a paper towel-lined plate.
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11
Season with salt.
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12
Lay out 1 tortilla on your work surface.
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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.
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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.
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15
Carefully roll up the tortilla into a burrito and place seam-side down on your work surface.
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16
Insert 6 evenly-spaced skewers crosswise through the roll.
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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.
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18
Repeat with the remaining ingredients.
