Fish Taco Wraps

Directions

1. 1
   Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl.
2. 2
   Add the cabbage and cilantro and toss to combine.
3. 3
   Cover and refrigerate until ready to serve.
4. 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.
5. 5
   Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
6. 6
   Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper.
7. 7
   Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl.
8. 8
   Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture.
9. 9
   Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total.
10. 10
    Remove with a slotted spoon or tongs and place on a paper towel-lined plate.
11. 11
    Season with salt.
12. 12
    Lay out 1 tortilla on your work surface.
13. 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.
14. 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.
15. 15
    Carefully roll up the tortilla into a burrito and place seam-side down on your work surface.
16. 16
    Insert 6 evenly-spaced skewers crosswise through the roll.
17. 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.
18. 18
    Repeat with the remaining ingredients.