Pacific Cod Tacos with Avocado Sauce

Ingredients

Pacific cod fillets

1 pound

Taco seasoning

2 tablespoons

Olive oil

2 tablespoons

Corn tortillas

8 small

Cabbage slaw

2 cups

Avocado

1 large, ripe

Lime juice

2 tablespoons

Cilantro

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Pat the cod fillets dry with paper towels and place them on the baking sheet.
3. Drizzle the olive oil over the fillets and sprinkle the taco seasoning evenly on top, ensuring each fillet is well coated.
4. Bake the cod for 10-12 minutes, or until the fish is flaky and cooked through.
5. While the fish is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
6. In a bowl, mash the avocado and mix in the lime juice, chopped cilantro, and a pinch of salt and pepper to make the creamy avocado sauce.
7. To assemble the tacos, spread a generous spoonful of avocado sauce on each warm tortilla.
8. Top with a portion of the cooked fish and a handful of cabbage slaw.
9. Serve the tacos immediately, garnished with extra cilantro and lime wedges if desired.