Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream

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2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed

One 12-ounce bottle Mexican or pilsner beer

1 tablespoon chili powder 

1 tablespoon brown sugar 

2 teaspoons kosher salt 

1 teaspoon ground cumin 

4 cloves garlic, minced 

Zest of 1 lime plus juice of 2 limes

3 tablespoons canola oil 

12 corn tortillas 

Carlsbad Cream, recipe follows

4 cups shredded napa or green cabbage 

Pickled Red Onions, recipe follows

Lime wedges, for serving

Carlsbad Cream:

3/4 cup sour cream

1/4 cup mayonnaise 

1 teaspoon hot sauce 

1/2 teaspoon kosher salt 

1 lime, zested 

Pickled Red Onions:

1 cup red wine vinegar

2 tablespoons sugar 

1 teaspoon kosher salt 

1 teaspoon dried oregano 

1 red onion, thinly sliced