White Fish Escabeche Tacos

Ingredients

• Salt and freshly ground pepper
• six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
• 1/2 cup flour, for dredging
• 3/4 cup olive oil, divided
• 1 large sweet onion, julienned
• 2 large garlic cloves, thinly sliced
• 2 carrots, julienned
• 2 red bell peppers, seeded and julienned
• 1 yellow bell pepper, seeded and julienned
• 1 cup sherry vinegar or good quality white vinegar
• 1 jalapeño or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
• 2 bay leaves
• 6 allspice berries
• 1/4 cup roughly chopped parsley
• 18 small corn or flour tortillas, for serving
• chopped fresh tomato, for serving
• sour cream or Greek yogurt, for serving

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