On a cutting board, slice or chop cabbage, bell peppers, tomato, and avocado. Place in a bowl. Cover and refrigerate until ready to use.
Make the Lime Crema
In a small bowl mix together sour cream, mayonnaise, lemon juice, and hot sauce. Cover and refrigerate until ready to use.
Prepare the Fish for Frying
In a medium bowl, combine the all-purpose flour, seasoned salt, and freshly ground black pepper. Add dark beer and mix with wire whisk until combined.
Add chunks of fish to the batter, coating each piece well.
Heat oil in large Dutch oven to 350 degrees. (For best results, maintain a temperature of 350-375 degrees). Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200 degree oven. Repeat until all of the fish has cooked.
Prepare the Corn Tortillas
Fold corn tortillas in half and clasp with metal tongs or use a Taco Press if you have one. Dip each tortilla in hot oil and cook for 1-2 minutes until lightly golden brown. Drain on paper towels and repeat. The tortillas should be soft enough to ply open with a fork as they cool.
Assembling the Tacos
Fill fried corn tortillas with 4-6 pieces of fish, then top with slaw and lime crema. Serve with salsa and shredded cheese, if desired. Serves 4-6.
Notes
*I'm sure Kip's Grill used cilantro in their slaw ingredients. I'm not a fan, but if you like it, add it!