Ingredients
- ½ head small green or red cabbage
- 2 teaspoons kosher salt divided
- Juice from 1 lime
- ¼ cup sour cream
- Sriracha to taste
- 1 avocado
- 1 pound Pacific codfish filets thawed
- 1 teaspoon garlic powder
- 1 tsp ground cumin
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- ½ tsp kosher salt
- 1/4 teaspoon ground black pepper
- ¼ teaspoon granulated white sugar
- 1 to 2 tablespoons oil for cooking (we like avocado oil)
- 8 flour tortillas
- Pico de gallo for serving
- Cilantro stems and leaves rinsed and dried
- Jalapeno peppers sliced into thin rounds
- Lime wedges
Instructions
- Thinly shred the cabbage and place in a medium bowl with 1 teaspoon of the salt and the lime juice. Massage the salt into the cabbage. Mix the sour cream and sriracha in a small bowl. Pit and slice the avocado and set everything aside.
- Heat the oven to 200°F. Line a rimmed baking sheet with paper towels and place the thawed cod on the sheet. Cover with another paper towel and set aside.
- Combine the salt, spices, and sugar together in a small bowl. Dip the cod filets into the bowl to coat the filets on both sides. Heat a nonstick or well-seasoned cast iron skillet to medium-high and when it’s hot, add the cooking oil. Turn on your vent fan. When the oil is hot, place the cod in the pan and sear for 3 to 4 minutes on each side (more if the filets are thicker than ½-inch). You may need to do this in batches. Transfer the cooked cod on a baking sheet and place in oven to keep warm.
- Leave the cod in the oven while you heat up the tortillas. Cover the warm tortillas with a towel and transfer cod to a platter with the cilantro, jalapenos, and lime wedges. Bring to the table along with the sour cream and cabbage and serve family-style.
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