Crispy Fish Tacos with Spicy Sweet and Sour Sauce

Sauce

• 1 cup sour cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon packed light brown sugar
• 1 chipotle chile in adobo sauce (from 7-oz can), chopped

Fish

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 3/4 cup beer or nonalcoholic beer
• 1/4 cup ice-cold water
• Vegetable oil
• 1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
• 6 flour tortillas (12 inch)

Toppings

• 2 cups shredded lettuce
• 3/4 cup salsa
• 1 avocado, pitted, peeled and sliced
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 lime, cut into 6 wedges
• Fresh cilantro