Start by cutting your fish fillets into bite-sized chunks. Aim for pieces roughly 2 inches long and 1 inch wide. This size will ensure they fit perfectly in your tacos and cook evenly.

In a medium mixing bowl, combine the beer or seltzer with flour, cornstarch, salt, garlic powder, cayenne pepper, and smoked paprika. You’ll find that the beer creates an effervescent batter that thickens nicely. Remember: you may need to adjust the liquid. If the batter feels too thick, add a splash of beer or water until it reaches a smooth, pourable consistency reminiscent of pancake batter.

Pour the panko breadcrumbs into another bowl. Panko gives your fish that signature crunch we all love. After breading, have a plate ready to set the pieces aside.

Dip each piece of fish into the batter. Let any excess batter drip back into the bowl. Then, roll the fish in the panko to cover it thoroughly. Use one hand for the wet batter and the other for the dry panko to avoid clumping.

In a deep skillet, heat about 1/2 inch of grapeseed oil over medium-high heat. To check if the oil is ready, carefully drop a small bit of batter into the oil—if it sizzles right away, you’re good to go.

Fry the fish pieces in batches—don’t overcrowd the pan. Each piece should take about 2-3 minutes to reach a golden brown color. Flip them halfway through to ensure even cooking.

While the fish fries, whisk together the sauce ingredients in a small bowl. This creamy concoction will add a wonderful richness to your tacos. Adjust the lime juice and salt to suit your taste.

Once the fish is beautifully golden, transfer it to a wire rack (if available) to drain excess oil. If you don’t have a rack, stack them on some paper towels to keep them crisp.

Warm the corn tortillas in a dry skillet until they’re soft and pliable. Fill each tortillas with 2 pieces of fried fish. Top with shredded cabbage, diced tomatoes, slices of avocado, and a dollop of your sauce. Serve with lime wedges and enjoy!