Mexican Spiced Fish Tacos with Cabbage & Avocado

Method

1. 1Finely shred red cabbage and toss in a bowl with juice from 1 lime and 2.5 ml salt. Let sit to lightly pickle.
2. 2Mash avocado in a small bowl with 15 ml mayonnaise, a squeeze of lime juice, and a pinch of salt until smooth.
3. 3Cut cod into bite-sized chunks. In a bowl, toss cod gently with chili powder, cumin, remaining 2.5 ml salt, and 15 ml rapeseed oil.
4. 4Heat 15 ml rapeseed oil in a heavy skillet over medium-high heat. Cook spiced fish pieces for 2-3 minutes per side until cooked through and nicely charred.
5. 5Warm tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. 6Assemble tacos by spreading avocado mash on warm tortillas, topping with spiced cod chunks, crisp cabbage slaw, a drizzle of remaining mayonnaise, fresh coriander, and extra lime wedges.