San Diego Fish Tacos

Name: San Diego Fish Tacos
Yield: Serves 4 to 6
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

Main Courses
Fish & Seafood

By Bryan Roof ･ Appears in Cook's Country August/September 2022, Cook's Country TV

These delightfully complex tacos are a family affair at Karina’s Cantina.

SERVES 4 to 6

TIME 1½ hours

Why This Recipe Works

This is a members' feature.