Prepare the chipotle dressing (below) and the pico de gallo (below) , refrigerate until ready to serve.
Mix the cabbages and onion, set aside.
Combine flour, salt, and pepper in a bowl or fish breader dredge fish cubes in flour mixture until well coated.
Heat 2 to 3 inches of oil in a skillet or use a fish fryer (or deep dutch oven with enough oil to cover fish fillets) until temperature reaches 350 F. degrees.
Gently drop fish chunks in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels.
Heat corn tortillas on a comal. Fold the fish into the warmed tortilla, top with some of the cabbage mixture, add a couple of spoonfuls of chipotle sauce and top with pico de gallo
Chipotle Creamy Sauce
In a small dish mix the ranch dressing, sour cream and the diced chipotle well, set aside
Pico de Gallo
In a medium bowl mix the tomatoes, jalapeños, Serrano chile and both onions. Season with fresh cilantro, juice of the limes and salt to taste. Set aside