For the pickled red onion, combine vinegar, honey, salt and water into a small mason jar and microwave until the salt and honey are dissolved, or heat in a saucepan then transfer to a jar. Add the red onion, being sure to submerge under the liquid. Let sit at room temp 1 hour, then refrigerate. Leftovers will keep several days in the fridge.

To make the slaw, combine all ingredients in a large bowl, toss to combine and season to taste with salt. To make the crema, combine all ingredients into a small bowl, mix to combine and season to taste with salt.

Preheat 2 frying pans over medium heat, one dry and one with the oil. While the oil is heating, combine the flour, salt and pepper in a large bowl. Add the fish strips and lightly toss to coat with flour.

Once the oil is heated, batch fry the fish for 1-2 minutes per side or until lightly golden and flakey. Avoid crowding the pan for best results. As the fish is frying, warm each tortillas for about 30 seconds per side in the dry skillet and transfer to a clean dish towel, wrapping to keep in the heat.

Transfer the cooked fish to a paper towel-lined plate, set up an assembly line with the toppings, and begin assembling tacos. Serve immediately and eat quickly before they fall apart!