Mix the flour, salt and pepper in a medium bowl. Gradually whisk in the beer. Set aside and let the batter rest for 15 minutes before using.
Add the avocado, Ken's Ranch Dressing and hot sauce to a blender and blend until smooth. Season to taste, with salt and pepper.
Mix together the cabbage, red onion and Ken's Ranch Dressing. Season with salt and pepper.
In a deep fryer or large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350° F. Season the fish pieces all over with salt and pepper. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with avocado cream, slaw and a squeeze of lime juice.