Ingredients:

  • 1 lb Cod fillets, cut into 2-inch strips
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 cups Shredded red cabbage
  • 1/4 cup Fresh lime juice
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Honey
  • 1/4 cup Fresh cilantro, chopped
  • 1/4 tsp Salt
  • 1/2 cup Sour cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp Lime juice
  • 1/4 tsp Garlic powder
  • 10 Small corn tortillas
  • 1 Large avocado, sliced
  • 1 Lime, cut into wedges

Instructions:

  1. In a medium bowl, whisk together the sour cream, mayonnaise, sriracha, lime juice, and garlic powder until velvety.
  2. In a separate bowl, toss the shredded cabbage with lime juice, vinegar, honey, cilantro, and salt. Let sit while preparing the fish.
  3. Pat the cod strips completely dry with paper towels. In a small bowl, mix the paprika, garlic powder, cumin, salt, and pepper, then coat the fish evenly.
  4. Heat olive oil in a skillet over medium-high heat. Sear fish in a single layer for 3-4 minutes per side until a mahogany crust forms and the fish flakes easily.
  5. Warm corn tortillas over an open flame for 10 seconds per side or in a dry pan until pliable and slightly charred.
  6. Assemble by placing a handful of cabbage slaw in the tortilla, topping with two strips of fish, a slice of avocado, and a drizzle of the creamy sauce.