Fish Tacos with Guacamole and Fresh Salsa

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By Michael Ruhlman

Published 2011

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Deep-frying battered foods is a commitment, so it’s best to save it for special preparations like these fish tacos. My friend and fellow cook Sandy Bergsten, a devotee of the fish taco, puts it best: “I always order them and am downright thrilled when they are the perfect combination of light crispy fish, crunchy lettuce, a dollop of creamy avocado, and just the right drizzle of sauce—it should all come together almost like a vacation in the Caribbean in your mouth. Couple