Prepare pink pickled onions: Thinly slice the red onion and soak in boiling water for 30 seconds.

Drain the water and cover the onion with lime and orange juice, sprinkle with salt, and refrigerate for 1 hour.

Soak the dried chipotle chili in boiling water for 20 minutes.

Cut the white fish into chunks.

Set up three bowls: one with beaten eggs, one with flour, and one with panko breadcrumbs.

Dip each fish chunk in flour, then egg, then panko breadcrumbs.

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

Test the oil with a pinch of flour; it's ready when it sizzles.

Fry the fish in a single layer for 2 minutes on each side, until golden brown.

Remove fish from the oil and drain on kitchen paper.

Repeat frying the remaining fish.

Drain the soaked chipotle chili, remove the stem and seeds, and blend with mayonnaise and lime juice until smooth.

Warm the corn tortillas in a dry skillet or over an open flame until softened.

Assemble the tacos: place fish and sauce on a tortilla, top with pickled onions, lettuce, and coriander.

Serve immediately.