Make the pickled onions early in the day or the day before. Cut a red onion in half and then quarter inch slices. Boil until softened, drain and place in a bowl or jar and cover with white vinegar.
Make corn tortillas and cover.
Mise en place: sliced radishes, shredded red cabbage, cilantro, avocado sliced thin
Mix mayonnaise with sriracha.
Cut into taco sized pieces and coat some sort of mild white fish (tilapia, cod, haddock) in flour and pan fry in canola oil. Sprinkle with Maldon sea salt. Keep warm on a plate.
Heat up tortillas in pan or comal. Swipe tortilla with sriracha mayo and layer ingredients.
Serve with horchata. Or Margaritas.