Ingredients

• 1 pound cod fillets
• 1 tablespoon olive oil
• 1 lime , zested and juiced, divided
• 1 teaspoon ground cumin
• 0.5 teaspoons ground coriander
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons cayenne pepper
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 cups sour cream
• 1 clove garlic , minced
• 1 pinch salt
• 1 small head red cabbage , shredded
• 0.5 teaspoons white vinegar
• 6 , 7 inch
• 1 tomato , Optional

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
4. 4 Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
5. 5 Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
6. 6 Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition per serving