Prepare creamy guacamole and chill.
Lightly salt fish. Sprinkle generously with pepper.
Heat oil in a large skillet to 375° F. Add butter and melt. Add fish and cook until golden brown, about 3 to 4 minutes. Turn fish chunks over and repeat. Drain on paper towels.
Place serving of fish in a tortilla. Sprinkle on a light amount of cabbage. Spoon on guacamole and garnish with cilantro.
In a small bowl, combine sour cream, onion, jalapeño, lime juice, cilantro, salt and garlic. Mix well. Gently mix in avocado. Cover and chill.
Contributed by Joyce Taylor