Crispy Fish Tacos With Sriracha Sesame Mayo And Quick Pickled Cabbage

2 fillets Cod cut into 1 inch strips Flour tortillas 1/2 head Red cabbage, shredded 1 lime juiced, more for serving 1 Avocado, sliced Parsley or cilantro 1 tsp Sesame oil 1 tbs Sriracha 1 tbs Vegenaise 1 1/2 cup AP flour 1/4 cup Corn starch 1 1/2 cups Club soda Salt, pepper 1/2 tsp Sugar Vegetable oil Shred red cabbage and toss in a large bowl with the juice of 1 lime and sugar, set aside Mix the sesame oil, sriracha, and vegenaise in a bowl, set aside Season fish with salt and pepper For the batter, whisk flour, corn starch, salt, Together. Add club soda to the bowl and stir until smooth. Heat 3 inches of oil to 350 in a saucepan. Check temp with oil thermometer. Dip cod into batter then gently place in oil. Work in batches of two at a time so as not to crowd the pan or lower the temp of the oil. Cook for about 5min, flipping a couple times until golden brown and then drain on a rack. Heat tortillas on low open flame until slightly charred. Assemble tacos: flour tortilla, fried cod, red cabbage, a slice of avocado, drizzle of spicy mayo, parsley or cilantro. Enjoy!