This weeknight dinner is full of vibrant flavor!
Recipe by Ariana Feygin
Coat the fish in the spices and place in the fridge to marinate while preparing the slaw.
In a large bowl, combine the cabbage, cilantro, jalapeno, lime juice, salt and pepper. Mix well.
Place a cast-iron skillet or heavy pan over medium-high heat and warm the oil. Once hot, sear the cod about 5 minutes per side. Finish cooking in a 450 F oven if necessary or cod is thicker.
Warm the flour tortillas. Add pieces of fish to each tortilla, top with slaw, sliced avocado and garnish with extra cilantro.