San Diego Fish Tacos

• servings: 6 servings

Ingredients

1 , red onion, halved and sliced thin

1 cup, distilled white vinegar

⅓ cup, sugar

1 teaspoon, kosher salt

⅔ cup, mayonnaise

⅓ cup, sour cream

1 , chipotle chile in adobo sauce

1 , arbol chile, seeded

1 tablespoon Tapatío, hot sauce

1 tablespoon, beer

1 tablespoon, yellow mustard

1 , garlic clove, chopped

¾ teaspoon, soy sauce

¾ teaspoon, Worcestershire sauce

½ teaspoon, Mexican oregano

¼ teaspoon, pepper

¼ teaspoon, kosher salt

4 (6- to 8-ounce), cod fillets, each cut lengthwise into 3 pieces

1½ teaspoons, kosher salt

½ teaspoon, pepper

¼ cup, all-purpose flour

2 tablespoons, vegetable oil, divided

2 tablespoons, unsalted butter, divided

1½ cups finely shredded, red cabbage

1½ cups finely shredded, green cabbage

12 , corn tortillas, warmed

1 , large tomato, chopped fine

¼ cup coarsely chopped, cilantro leaves and stems

1 , avocado, sliced thin

Nutrition

• Calories: 617
• Total Fat: 36 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 85 miligrams
• Sodium: 935 miligrams
• Total Carbohydrate: 39 g
• Total Sugars: 15 g
• Protein: 29 g