White Fish Escabeche Tacos

Name: White Fish Escabeche Tacos
Ingredients: 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 cup 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 jalapeño 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