Step 1

Drain any excess water and pat dry fish fillets with kitchen towel. In a container or zip-log bag combine all marination ingredients. Add fish fillets and coat. Let it rest for at least 20 minutes to a maximum of 1 hour.

Step 2

In a large bowl/ bottle add sliced onion, vinegar, sugar, salt, and water. Toss to combine. Onion slices will start to soften in 10-15 minutes. Press the slices gently to submerge them in the liquid. Let it rest for 30 minutes at least. You can make it in advance and refrigerate for up to 2 days.

Step 3

While the fish is resting, make crema. Mash avocado with a fork. Add chopped jalapeno, cilantro, sour cream, lime juice, and salt. Mix well and keep aside.

Step 4

Heat a nonstick skillet. Cook fish for 2 minutes on each side on medium-high heat. You could also grill or bake it.

Step 5

Break fish into large chunks using a fork.

Step 6

Heat tortilla in a skillet or toast directly on flame. Keep them wrapped in a kitchen towel to prevent from drying out.

Step 7

Take a tortilla and spread the crema. Top it with grilled tilapia, cabbage, pickled onion, jalapeno, and chopped cilantro.