Ingredients:

for the avocado crema
1/2 ripe avocado, seeded and cut
sea salt, to taste
lime juice, freshly squeezed, to taste
1-2  tablespoons whole milk
2 cilantro springs, stemmed and chopped
for the "mayonesa"
1/2 cup whole egg mayonnaise, see recipe or a prepared mayonnaise
1 teaspoon hickory smoked vinegar, see recipe
1 1/2 tablespoon cultured buttermilk
for the aji amarillo sauce
2 tablespoons roasted garlic puree, see recipe
1 teaspoon hickory smoked soybean oil, see recipe, or comparable
1 cup dried aji amarillo chiles, stemmed and seeded*
1/3 cup water
1/2 teaspoon sea salt, or to taste
1 teaspoon hickory smoked vinegar, see recipe, or comparable
for the batter …,  (makes 24 servings or enough for 6 to 8 people) …
2 cups all purpose flour, preferably organic from michigan
1 1/2 teaspoon baking powder
1/2 teaspoon roasted garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon dried mexican oregano, rubbed or ground to a powder
sea salt, to taste
12 ounces artisan lager, chilled, plus more to thin the batter if necessary, preferably from michigan
1/4 teaspoon clancy's fancy hot sauce, or to taste, or comparable
2 pounds walleye fillets, or other meaty freshwater fish, preferably from michigan
1/4  cup fresh lime juice
sea salt, to taste
4? cups unflavored corn flake cereal, lightly crushed, preferably from michigan
soybean oil, for frying, preferably from michigan
to assemble the tacos …
24 6 inch fresh corn tortillas, warmed (you can substitute flour tortillas, but the corn imparts a more indiginous flavor)
1/2 cup hickory smoked tomato salsa, see recipe, or comparable
24 lime wedges
1 cup red cabbage, finely shredded
1/2 cup cilantro leaves

Directions:

for the avocado crema (makes about 1/2 cup) …

Place the avocado, salt and lime juice in the bowl of a small food processor. Add the milk and pulse. Add more liquid as necessary until sauce is the consistency of thick cream. Add the cilantro and pulse until just blended.

for the "mayonesa" (makes about 1/2 cup) …

Place the mayonnaise in a small non reactive bowl and slowly stir in the smoked vinegar. Add water or milk until the sauce is thick and creamy.

for the aji amarillo sauce (makes 1/2 a cup) …

Wearing gloves, seed the chilies (unless you want hotter sauce, in which case, leave the seeds), reserve.

In a small cast iron skillet over medium heat add the soy oil, the reserved chilies and roasted garlic puree and cook 2 to 3 minutes until golden and aromatic. Place in the bowl of a bar blender or small food processor.

Blend or process until ground. Add the water and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand at least 30 minutes. Taste for seasoning, adding more salt and/or vinegar as necessary.

for the batter …

whisk together the flour, baking powder, garlic, mustard, mexican oregano and salt in a large bowl until well blended. Stir in the beer and hot sauce until there are no lumps. (The batter can be made several hours ahead and refrigerated.)

for the tacos …

Cut walleye fillets into long strips the width of your index finger then cut them crosswise into 2-3 inch lengths. Toss the fish with the lime juice and salt to taste, reserve.

Pour the soybean oil to a depth of at least 3 inches into a deep-fat fryer with a basket or into a deep, heavy pan. If using a deep fat fryer load the oil per manafacturers directions. Whenever using a pan for deep frying never fill more than half way with oil to prevent boil over. Heat to 350°F, checking the temperature on a built-in thermostat or a deep-fat frying thermometer. If you do not have a thermometer, drop in a piece of potato; the oil should immediately begin to foam along its edges.

Pat the fish dry with paper towel. Check the thickness of the batter by dipping a piece of fish in it; it should be the consistency of medium-thick pancake batter, coating the fish easily with minimal dripping. Add a little beer or water if it seems too thick.

Add a few pieces of fish to the batter. Using tongs, lightly swish each piece until thoroughly coated. Remove fish, letting excess batter drip into the bowl then gently roll about in the crushed cornflakes until completely coated (the fish can be made ahead at this point and refrigerated for a few hours).

Using tongs gently place the fish in the hot oil a few pieces at a time until they float and the coating is set but still light in color, about 2 to 3 minutes. If a piece sticks to the bottom of the pan, just leave it, and it will release itself.

Remove the fish to a rack to drain and place in a low heat oven (200 degrees) to keep warm while you prepare the rest of the fish.

Heat tortillas on a dry griddle for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred.

to assemble …

Hold a warmed tortilla in your hand, and using the back of a spoon spread a thin coating (or to taste) of the aji amarillo puree down the center.  Follow with a bit of shredded cabbage and top with a piece or two of the fried fish sprinkled with a little lime juice. Spoon a bit of the salsa and a spoonful of avocado over the fish, drizzle with some of the mayonesa and finish with a dusting of the fresh cilantro.

Notes:

*Whole Mexican oregano can be found in specialty spice stores, Mexican food section of most major supermarkets or in Latin American markets.