Place the avocado, jalapenos, sour cream, garlic, and lime juice in a blender or food processor. Process until completely smooth. Season with salt and pepper to taste.
Corn Pico De Gallo:
6 Large Roma Tomatoes, Seeded and Petite Diced
1 Red Onion, Petite Diced
2 Medium Jalapenos, Petite Diced
2 Limes, Juiced
1 Bunch of Cilantro, Leaves Finely Chopped
1 Ear of Corn
Heat a skillet with some olive oil to medium heat. Add the corn, season with salt and pepper. Cook, stirring frequently until the the corn is lightly browned. Remove from heat and add to a bowl. Add the remaining ingredients into the bowl and toss to combine.
1 Packet of Taco Seasoning
1/4 Cup of All Purpose Flour
1 Lime, Quartered for Garnish
Cut the perch into bite sized pieces. Pat dry with a paper towel. Put the flour and taco seasoning on a plate and combine. Dredge the fish in the seasoned flour totally coating it. Meanwhile reheat the skillet over medium/high heat with a 1/4 inch thick of olive oil completely coating the pan.
Cook until the breading is crispy and light golden brown. Flip and cook the other side. Be sure to have a pot top or piece of foil on hand to prevent oil splatter. Once the fish is cooked through and crispy use tongs and place them on a paper towel lined plate. Add another layer of paper towel on top to soak up all the oil.
Warmed Flour Tortillas, Crispy Perch, Creamy Avocado Jalapeno Sauce, and Top with the Corn Pico De Gallo, garnish with cilantro, and lime wedge.