Flaky seasoned cod gets a smoky-warm coating of cumin, smoked paprika, and garlic powder, then sears in a hot skillet until golden on the outside and just opaque inside. Corn tortillas take the place of anything wheat-based here, charred briefly over an open flame for that slightly blistered, pliable texture you want in a good taco. Each one gets layered with a cool, garlicky avocado crema blended until silky, then piled high with bright, fresh pico de gallo made from diced tomato, onion, jalapeño, and lime. The contrast of hot fish, cold crema, and crisp pico is what makes this one worth putting on repeat. Corn tortillas make this a naturally solid choice for a gluten free taco night, no special planning required beyond what's already in the recipe. Serve with extra lime wedges and hot sauce for anyone who likes a little more heat at the table.
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Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a small mixing bowl and stir to combine. Taste and adjust salt, then set aside at room temperature while you prepare the rest of the recipe.
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tbsp at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt, then set aside.
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