Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add Persian Lime olive oil, toasted sesame oil, lime juice, salt and pepper. Process until smooth.
In a bowl combine flour, salt and your favorite beer (or sparkling water if you don’t care to use beer). Stir together until smooth. Batter will have the consistency of thick-ish pancake batter. Add fish pieces to flour mixture. Coat thoroughly. Heat Arbequina olive oil in a tall-sided heavy pot/pan over medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total. Remove from oil and drain on a paper towel. Sprinkle with sea salt.
Assembly, tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the sour cream, the cabbage, and the avocados and last but not least, the cilantro pesto, on the table and let everyone assemble their own.