Combine all ingredients in a medium bowl. Taste and add more salt and lime juice as needed.

Toss fish in 2 tablespoons of flour and season with salt and pepper.

In a medium bowl combine remaining 1/2 cup of flour, baking powder, and cumin. Season mixture with about 1/2 teaspoon of salt and a generous grinding of black pepper.

Make a well in the center and add beer. Whisk beer into flour mixture until a smooth batter forms.

Heat oil in a large saucepan over medium heat. It is best to attach a deep fry thermometer to keep an eye on the temperature. You want it to stay at around 350°F so raise or lower the heat as you are frying accordingly. If you don't have a thermometer you'll know when the oil is ready when a piece of bread browns in 30 seconds.

Line a baking sheet with paper towelsand set near the stove.

When oil is ready, dip a few pieces of fish into the batter then carefully slide into oil. Leave undisturbed for a couple minutes then gently nudge any that have stuck to the bottom of the pan with a pair of tongs. Let cook until golden and crispy on all sides and cooked through, about 5 minutes.

Remove to the baking sheet and try to fish out any floating pieces of batter with a bamboo skimmer.

Repeat with remaining pieces of fish.

To serve place fish in warm tortillas, top with pico de gallo and a few avocado slices.