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 cups 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 jalapeƱo 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