California Fish Tacos | America's Test Kitchen

Ingredients

• 1 small red onion, halved and sliced thin
• 2 jalapeño chiles, stemmed and sliced into thin rings
• 1 cup white wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 teaspoon table salt
• 3 cups shredded green cabbage
• 1/4 cup pickling liquid from pickled onions
• 1/2 teaspoon table salt
• 1/2 teaspoon pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons milk
• 2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
• 1 1/2 teaspoons table salt, divided
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 cup beer
• 1 quart peanut or vegetable oil for frying
• 24 (6-inch) corn tortillas, warmed
• 1 cup fresh cilantro leaves