Plan ahead... needs to chill...
Pickled Red Onions
1 jalapeno pepper, cut into 1/4 inch rings
2 large red onions, finely sliced
1 c. distilled white vinegar
2 tsp. kosher salt
1 c. water
1 c. sugar
8 corn tortillas, warmed
8 breaded white fish fillets or high-quality fish sticks, cooked
1/2 c. mayo
3-4 Tbsp. sriracha sauce
1/4 of a head of green cabbage, shredded
pickled red onions (recipe above)
1/2 c. cilantro, chopped
To make the picked red onions: Place jalepeño and onions in a medium mixing bowl.
Heat vinegar, water,
sugar, and salt in a small skillet over high heat, whisking until sugar
is dissolved. Bring to a boil, then pour over onions.
Press onions down
with a spoon until submerged. Place a double layer of paper towels on
top of onions and press down until completely saturated in liquid to
keep onions submerged. Allow to sit until onions are softened and liquid
has cooled, about 25 minutes.
Onions will keep indefinitely in a sealed
container in the refrigerator.
The best way to eat these onions is to let them sit at least 24 hours in the fridge before using them on the tacos.
To make the tacos: Take a warmed tortilla and layer 1 fish stick or fillet in the center. Flake it up with a fork.
In a small bowl, combine the mayonnaise and sriracha. Stir. Spread a good amount over the fish stick.
Layer with a bit of cabbage, pickled red onions, and cilantro. Wrap and eat.
Do this 7 more times. You won't be disappointed.
Here is a link to the pickled red onion recipe I used: http://www.seriouseats.com/recipes/2012/05/pickled-red-onions.html