Prepare creamy guacamole and chill.
Lightly salt fish. Sprinkle generously with pepper.
Heat oil in 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 tortilla. Sprinkle on light amount of cabbage. Spoon on guacamole and garnish with cilantro.
In small bowl, combine sour cream, onion, jalapeño, lime juice, cilantro, salt and garlic. Mix well.
Mix in avocado. Cover and chill.
Contributed by Joyce Taylor