Prepare the pico de gallo: Finely chop the yellow onion, jalapeno (remove seeds and membrane), and plum tomatoes.

Combine the chopped vegetables in a bowl and squeeze lime juice over them.

Add salt and pepper to the pico de gallo and let it marinate for at least 30 minutes.

Prepare the cilantro lime sauce: Mix mayonnaise, sour cream, chopped cilantro, lime juice, garlic powder, and onion powder in a bowl.

Let the cilantro lime sauce marinate for at least 30 minutes.

Make the corn tortillas: Place corn flour in a mixing bowl and add salt and pepper.

Gradually add water while mixing with your hands until the dough is slightly softer than play dough.

Break off pieces of dough and roll them into 24 small balls.

Flatten each ball using a tortilla press lined with a zip-top bag on each side.

Heat a lightly oiled skillet to 350 degrees F.

Cook each tortilla for about 3 minutes on one side, until slight stress cracks appear.

Flip the tortilla and cook for another 5 minutes.

Remove from heat and stack tortillas with paper towels in between.

Prepare the blackening seasoning: Combine oregano, thyme, smoked paprika, cayenne pepper, and white pepper in a bowl.

Cut the fish into small cubes (about 1/4-inch).

Sprinkle the fish liberally with 1/2 tablespoon of the blackening seasoning.

Heat vegetable oil in a pan over medium-high heat.

Add the fish to the pan and sauté for 1 minute.

Add minced garlic to the pan and sauté for about 45 seconds more.

Add crisp chardonnay and chopped fresh cilantro.

Continue cooking for about 1 more minute.

Reheat the tortillas if necessary.

Assemble the tacos: Add lettuce, cooked fish, cilantro lime sauce, and pico de gallo to each tortilla.

Serve 3 tacos per plate and enjoy!