The Pickled Red Onions

• 1/2 large red onion, thinly sliced

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 1 tbsp sugar

• 1 1/2 tsp kosher salt

Combine the vinegar, water, sugar, and salt in a jar or bowl and stir until the sugar and salt dissolve. Add the sliced red onion, pressing it down so it's fully submerged in the liquid. Set aside while you prepare the remaining ingredients.

The Pineapple Lime Slaw

• 1 (10 to 12 oz) bag coleslaw mix

• 1/2 cup finely diced fresh pineapple

• 1/4 cup chopped cilantro

• Juice of 1 lime

• 1 to 2 tbsp olive oil

• Salt

• Black pepper

In a large bowl, combine the coleslaw mix, pineapple, and cilantro. Drizzle with the lime juice and olive oil, then season with salt and pepper. Toss until evenly coated and refrigerate until ready to serve.

The Baja Sauce

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tbsp sweet chili sauce

• Juice of 1/2 lime

• 1 garlic clove, grated

• 1/2 tsp smoked paprika

• 1/2 tsp chili powder

• 1/4 tsp cumin

• A few dashes hot sauce

• Pinch kosher salt

Whisk all of the ingredients together in a small bowl until completely smooth. Taste and adjust as needed. For a sweeter sauce, stir in another teaspoon or two of sweet chili sauce. Cover and refrigerate until ready to serve.

The Beer Battered Fish

• 3/4 lb fresh cod or grouper

• Kosher salt

• 1 cup all-purpose flour

• 1/4 cup cornstarch

• 1 tsp baking powder

• 1 tsp kosher salt

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1 cup cold light beer

• Neutral oil, for frying

Pat the fish dry with paper towels, cut it into four long pieces, and season lightly with salt on both sides. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, chili powder, smoked paprika, and garlic powder. Whisk in the cold beer until smooth, then let the batter rest for about 10 minutes while the oil heats. It should feel similar to buttermilk, thin enough to drip off easily but thick enough to coat the fish. Heat about 1 inch of oil in an electric skillet or heavy pan to 350°F. Dip each piece of fish into the batter, let the excess drip off, and carefully lower it into the hot oil. Cook 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a wire rack or paper towels and season lightly with salt while still hot.

Bringing It Together

Warm 8 small corn tortillas in a dry skillet until soft and pliable, then stack two together for each taco so they hold up to the fillings. Wrap them in a clean kitchen towel to keep warm while you finish plating. Top each taco with a piece of crispy fish, pineapple lime slaw, pickled red onions, and a generous drizzle of Baja sauce. Finish with a few cilantro leaves and serve immediately with lime wedges and your Charred Pineapple Margarita.