Dab the fish with a paper towel to remove any excess moisture on the surface. Cut the fish into 3-inch long by 1-inch thick strips. Set aside while preparing the batter.
Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt and black pepper in a large bowl. Pour in the beer and whisk until everything is combined.
Add the fish strips to the batter and toss until they’re well coated.
Add ¼-⅓ cup of oil to a large cast-iron or non-stick skillet over medium heat. You want enough oil to completely cover the bottom of the skillet.
Using tongs, remove a fish strip from the batter, making sure every side is coated, and carefully add it to the hot oil. Add more strips to the skillet in a single layer, with at least ½-1 inch of space between each one. Cook the fish for 2-3 minutes per side, or until the crust is golden and crispy and the fish flakes easily with a fork. When flipping the fish, use a spatula to ensure the crust doesn’t stick to the bottom of the skillet.
Once cooked, remove the fish from the skillet and place on a paper towel-lined plate to let drain. Add another tablespoon or two of oil to the skillet and continue cooking the remaining strips. You may have to cook the fish in 2-3 batches, depending on the size of the skillet.
While the fish is cooking, add all of the Fish Taco Slaw ingredients to a large bowl. Toss until they’re well combined and set aside until ready to use.
Whisk together the lime crema in a medium-sized bowl until combined. Store in the refrigerator until ready to use.
To Serve: Toast the corn tortillas over medium heat in a clean skillet for a minute or so per side. Add the fish, slaw, sliced avocados, and sauce to each tortilla. Enjoy!