Mercadito Cantina's Baja-Style Fish Tacos

Ingredients:
For batter:
3/4 cup Mexican beer
¾ cup water
¾ cup flour
½ cup fine bread crumbs
1 quart canola oil

For mayonnaise:
1 medium ripe avocado, peeled and pitted
½ cup water
4 teaspoons lemon juice
2 teaspoons salt
2 teaspoons honey
1 large serrano pepper (or 2 if you like it spicier)
½ cup store bought mayonnaise

For fish:
1 pound mahi-mahi, cut into 3-inch pieces
Flour
1 package corn tortillas
Coleslaw (toss napa cabbage and savoy cabbage with spicy
mayonnaise, lemon juice and honey)

Method:
Combine beer and water in a medium bowl. Whisk in flour and bread
crumbs. In heavy large pot, heat oil over medium heat. This takes
about 15 minutes. Meanwhile, combine all mayonnaise ingredients
except mayo in a blender and blend to a puree. Combine it with the
mayo in a small bowl. When oil is hot, place mahi-mahi into a bowl
and dust with flour. Dip fish into beer batter and then place in
hot oil. Fry in batches for 4 to 5 minutes or until done. Drain on
paper towels. Slice up the fish into smaller pieces. Wrap tortillas
in damp cloth and heat in microwave for 30 seconds. Once tortillas
are hot, divide fish among tortillas. Prepare coleslaw. Top each
taco with coleslaw.