Make the Slaw: In a medium bowl, combine the shredded cabbage, grated carrot, sliced red onion, and chopped coriander. Pour over the lime juice and olive oil, add a pinch of salt, and toss everything together thoroughly. Set aside for the flavours to meld.

Mix the Sauce: In a small bowl, stir together the mayonnaise, soured cream, chipotle paste, and lime juice until smooth. Taste and add a little more chipotle paste if you'd like more of a smoky kick. Cover and place in the fridge.

Prepare the Batter: In a large bowl, whisk together the 150g of plain flour, baking powder, smoked paprika, garlic powder, and salt. Gradually pour in the very cold beer, whisking gently until you have a smooth, fairly thin batter, similar to single cream. Be careful not to overmix. Let the batter rest for 10-15 minutes.

Heat the Oil: Pour the oil into a large, deep saucepan or Dutch oven until it's about 5cm deep. Heat over a medium-high heat to 180°C. If you don't have a thermometer, you can test if it's ready by dropping a tiny bit of batter in – it should sizzle immediately and turn golden in about 30 seconds.

Batter and Fry the Fish: While the oil heats, pat the fish strips dry with a paper towel. Place some extra plain flour in a shallow dish. Dredge each piece of fish in the flour, shaking off the excess, then dip it into the batter, allowing any excess to drip off.

Fry in Batches: Carefully lower 3-4 pieces of battered fish into the hot oil. Don't overcrowd the pan. Fry for 3-4 minutes, turning halfway, until the batter is deep golden brown and beautifully crisp. What works best for me is using tongs to gently turn them.

Drain Well: Remove the cooked fish with a slotted spoon and place it on a wire rack set over a baking sheet to drain. This keeps the underside crispy. Sprinkle with a tiny bit of extra salt while hot. Repeat with the remaining fish.

Warm the Tortillas: While the last batch of fish is frying, warm your tortillas. You can do this for 30 seconds in the microwave, or my preferred method is charring them for a few seconds over a direct gas flame for extra flavour.

Assemble and Serve: Build your tacos by placing a piece of crispy fish in a warm tortilla. Top with a generous spoonful of the tangy slaw, a drizzle of the chipotle cream, and a slice or two of avocado. Serve immediately with extra lime wedges on the side.