Epic Baja Fish Tacos with a delicious twist of avocado crema and a vibrant cabbage slaw. Using fresh ingredients like cod filets and a variety of spices, these tacos are seared to perfection and served with a creamy avocado sauce. Perfect for a fun meal.
1: To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
2: To a food processor add avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
3: To a small bowl, add garlic powder, smoked paprika, cumin, salt, ancho chili powder and ground black pepper. Stir to blend everything together.
4: Season both sides of cod with spice blend and gently rub in.
5: Heat a large non-skillet skillet to medium high heat. Add avocado oil to pan once hot and immediately add seasoned cod. Sear each side for 2-3 minutes.
6: Remove cod from pan and set on a plate to rest.
7: To heat corn tortillas, heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
8: Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.
