Ingredients:

  • 1 lb wild-caught cod fillets, cut into 2-inch strips
  • 2 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 cups shredded green cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 pinch salt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1 tbsp minced chipotle in adobo
  • 12 corn tortillas (6-inch)
  • 1 medium avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the cod fillets extremely dry using paper towels to ensure proper browning.
  2. In a small bowl, whisk together smoked paprika, chili powder, garlic powder, salt, and cayenne pepper.
  3. Toss the cod strips in the spice blend until evenly coated.
  4. In a medium bowl, whisk together shredded cabbage, chopped cilantro, 2 tablespoons lime juice, apple cider vinegar, and a pinch of salt for the slaw.
  5. In a separate small bowl, combine sour cream, mayonnaise, 1 tablespoon lime juice, garlic powder, and minced chipotle in adobo to create the crema sauce.
  6. Heat neutral oil in a large cast iron skillet over medium-high heat until shimmering and just beginning to smoke.
  7. Carefully lay the cod strips in the pan, ensuring they do not crowd. Sear for 3–4 minutes per side without moving them, until a mahogany-colored crust forms.
  8. Warm corn tortillas in a pan or over an open flame.
  9. Assemble tacos by placing seared cod in tortillas, topping with zesty cabbage slaw, a drizzle of lime crema, and sliced avocado.
  10. Serve immediately with lime wedges on the side.