Check your cod for any bones and if needed pick them out with fish tweezers. Or regular ones, I've done that before I had fish ones. Just make sure you disinfect them before and after. Season the cod with salt and pepper and your favorite taco seasoning, I mention my go to in the post, it's truly a great upgraded seasoning.In a grill pan heat up some olive oil then add the cod and cook for about 4-5 minutes per side. Once the fish is flaky and becomes opaque (the flesh is not "see through") it is done.While the fish is grilling smash the two avocados together and season with juice of one lime and salt and pepper. Using a mandolin slicer (or a sharp knife) slice the cabbage thinly and also season with salt and pepper and juice of 2 limes. Mix well.Char the corn tortillas, I do this on my stovetop burner over an open flame but you can also use a pan for it if you have an induction stovetop. Assemble the tacos by putting the cabbage slaw on the bottom, adding some avocado and finally topping with the grilled fish. serve with extra lime wedges and enjoy!
I only use a single tortilla per taco, hubby likes two. So if you like it more substantial and sturdier, go ahead and double them up. You do you!