Add the vinegar, salt and sugar to a small pot over medium-high heat. Heat until sugar and salt are dissolved. Pour this solution over your sliced onions and set aside.
Preheat a skillet over medium-high heat. Add the tortillas 2 at a time and cook for 1 minute per side or until lightly browned.
In a small bowl, mix the sour cream, garlic, lime and chipotle powder. Season with salt and pepper.
Pour the onions into a strainer and quickly rinse under cold water.
Layer each taco with two tortillas. Add the mackerel, pickled onion, feta and chipotle sour cream. Garnish with cilantro.
Suite 100 - 3600 Lysander Lane Richmond, BC, Canada V7B 1C3
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