1. Make the Cilantro Lime Crema. In a blender or food processor, add all ingredients for the Cilantro Lime Crema. Blend until smooth. Pour into a bowl and cover. Place in the refrigerator for at least 1 hour before using.

2. Make the pickled onions. In a small saucepan, add red wine vinegar, water, salt, and honey. Cook over medium-high heat, bringing the liquid to a simmer. Cook, stirring until the honey is dissolved. Place the sliced red onions in a mason jar. Pour the hot liquid over the onions. Allow to sit at room temperature for at least 30 minutes. Once cooled, keep in refrigerator for up to 5 days.

3. Make the crunchy cabbage slaw. In a large bowl, combine cabbage, cilantro and lime juice. Toss to combine. Cover and place in refrigerator until ready to use.

4. Make the fish. Cut the fish into smaller pieces

In a bowl, add the flour, salt and pepper, paprika, onion powder and garlic powder. Pour in the beer, or sparkling lemon lime soda. Whisk to combine. Add the fish to the batter, turning to coat both sides.

Add olive oil to a large skillet to fill up the pan halfway. Heat over medium heat. Add fish, 2-3 pieces at a time, so you don’t overcrowd the pan and cook for 3 minutes, undisturbed. Flip and cook other side for an additional 3 minutes. Remove and place on a wire cooling rack with paper towels underneath (to catch the excess grease). Refill oil in skillet as needed. Continue to fry remaining pieces of fish, until all pieces are fried.

5. Toast the corn tortillas. Over medium heat, add corn tortilla to a medium sized skillet to lightly toast it. Flip and toast other side.

6. Assemble. Add slaw to corn tortilla, then fish, cilantro lime crema and pickled onions. Enjoy!