Fried Fish Tacos with Grilled Corn Elote Salsa, Guacamole and Quick Pickled Radish and Onions

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Radish and Onion Quickles:

1/2 cup white vinegar

1/2 cup water

1 tablespoon kosher salt

1 1/2 teaspoons sugar

Couple dashes of hot sauce

1 clove garlic, smashed

3 globe radishes, sliced thinly on the mandoline

1 Spanish onion, sliced thinly on the mandoline

Grilled Corn Elote Salsa:

2 ears corn on the cob

1/4 cup mayo

2 tablespoons cotija, finely grated, plus more at the end

1 chipotle adobo, finely chopped, and a little adobo sauce

1 lime, zested and juiced

1/2 bunch cilantro, minced

Guacamole:

2 avocados, cubed

2 cloves garlic, minced

1 vine-ripe tomato, diced

1/2 jalapeño, pith, stem and seeds removed

1/2 red onion, finely diced

2 limes, zested and juiced

1/4 cup cilantro, minced

Kosher salt

Fish:

1 cup all-purpose flour

1 teaspoon ancho powder

1 teaspoon baking powder

1/2 teaspoon kosher salt, plus more for fried fish

1 cup cold club soda

1 red snapper, skin removed and cut into small taco-size fillets

Canola oil, to fry

Corn tortillas, street taco size

Cilantro, for garnish

Lime wedge, for garnish