Mix equal parts mayonnaise and sour cream. Add lemon juice until mixture becomes pourable. Add sprinkling of salt and pepper.
Refrigerate until ready to use.
Sauté onion and pepper in oil 2-3 minutes or until fragrant. Add salt and pepper to taste.
Lightly pat fish fillets dry with a paper towel.
Season fish with salt and pepper, add to pan of onion and pepper. Cook until fish flakes apart, about 5-7 minutes.
Break up the fish with spatula and add tablespoons of Pacific Pickle Works Michelada Shrub.
Cook until the liquid is absorbed, leaving any browned bits (the fond) in the pan. Do not overcook fish.
Heat the tortillas on a skillet until soft and slightly browned.
Place fish on tortillas and garnish with cilantro, sliced avocado, and crema to taste.
Serve and enjoy!