Baja Fish Tacos

• 1 lb cod fillets1 lb cod, cut into strips
• 2 tsp chili powder2 tsp chili powder
• 1 tsp ground cumin1 tsp ground cumin
• 1 tsp garlic powder1 tsp garlic powder
• 1 tsp smoked paprika1 tsp smoked paprika
• 2 tbsp olive oil2 tbsp olive oil
• 1/3 cup sour cream1/3 cup sour cream1/3 cup dairy-free sour cream1/3 cup dairy-free sour cream — any plain unsweetened coconut- or cashew-based version works
• a glug of mayonnaise2 tbsp mayonnaisea glug of vegan mayonnaise2 tbsp vegan mayonnaise — adds the same creamy tang without egg
• 2 limes, juiced (plus wedges to serve)2 limes, juiced
• 3 cups shredded green cabbage3 cups green cabbage, shredded
• 8 small corn tortillas8 corn tortillas
• 1 avocado, sliced1 avocado, sliced
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped
• salt to tastesalt, to taste

Steps

1. Pat the cod dry and cut into finger-width strips. Toss with the chili powder, cumin, garlic powder, smoked paprika, salt, and a little oil until evenly coated.
2. Stir together the sour cream, mayo, lime juice, and a pinch of salt for the crema. Thin with a splash of water until it pours. Set aside.
3. Toss the shredded cabbage with a squeeze of lime and a pinch of salt so it softens slightly while you cook.
4. Heat the remaining oil in a large skillet over medium-high until shimmering, about 2 minutes. Lay the fish in a single layer and cook undisturbed 3 minutes, then flip and cook 2 to 3 minutes more until opaque and lightly browned. Work in batches if crowded.
5. Warm the tortillas in a dry pan 20 to 30 seconds per side until soft and pliable.
6. Build each taco with cabbage, a couple pieces of fish, a drizzle of crema, and a few slices of avocado. Finish with cilantro and a lime wedge to squeeze over.