Crispy Brussels Sprout Tacos with Creamy Jalapeño Sauce

Ingredients

• 1 red onion, sliced
• 1/2 cup vinegar
• 1/2 cup water
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 2 tbsp olive oil or vegetable oil
• 1 lb Brussels sprouts, shredded (about 4 cups)
• 1 can of corn kernels (about 1 1/2 cups)
• 1 tsp chili powder
• 1 tsp cumin
• 3/4 tsp salt
• Cotija cheese
• 6 corn tortillas (6-inch tortillas)
• 1 jalapeño, sliced
• 1/2 cup sour cream
• 1 clove garlic
• juice from 1 lime