1jalenpotake out the seeds if you do not wish to add extra heat.
In a small bowl combine the cornstarch, baking powder, salt, basil,cumin, dill, cayenne pepper, egg, flour and beer. Mix well.
Thaw the fish in the refrigerator if it has been frozen. Slice the fish into chunks. Dip each piece into the batter and let drip over the bowl for a few seconds.
Heat a 12-inch skillet over medium high heat. Place 1/2 to 3/4 cup of canola oil into the skillet. When heated place several pieces into the skillet so that they don’t touch. When lightly browned turn over and brown other side. Remove from skillet and place on paper towels to absorb extra oil. Cook the other fish pieces in the same way.
In the meantime, slice the jalenpo in half. Remove the seeds if you do not want to add extra heat. Slice into thin pieces and chop.
Wash fresh cilantro and dry. Roughly chop cilantro.
Remove the skin and pit from the avocado. Place the flat side of the avocado on the cutting board. Slice into thin slices.
In a small bowl combine 2 cups of shredded cabbage, juice of 1 lime, chopped jalapeno, mayonaise and cilantro. Salt and pepper. Mix together.
Place a warmed tortilla shell on a plate. Place 1-2 pieces of fish on top of the tortilla shell. With a fork you can shred the fish or leave it whole. Place 1/2 cup of red cabbage mixture and one to two slices of avocado on top of the fish.