For the slaw, in a large glass bowl, combine mayo, salt, sugar and vinegar. Whisk until combined. Add slaw, onion and jalapeno and toss to mix. Set aside.

For the avocado crema, in a food processor, combine sour cream, avocado, lime juice, chile powder, cumin and garlic cloves. Pulse until smooth; season to taste with salt and pepper. Set aside.

For the fish, in a small glass bowl, beat the egg. In a shallow glass dish, combine cornmeal, cayenne, paprika, salt and pepper to taste; use a fork to mix well. Dip the fish into the egg mixture, shaking to remove excess. Thoroughly coat in the cornmeal mixture. Set aside and repeat until all the fish have been battered.

In a large cast iron skillet, melt ghee over medium-high heat. Add battered fish and cook until crispy, about 2 minutes per side. Repeat until all fish have been cooked; careful not to overcrowd the pan.

To assemble, heat your corn tortillas in the microwave for 30 seconds. Add a dollop of avocado crema and spread into a thin layer. Top with crispy fish and chipotle slaw. Garnish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!