Flaky, well-seasoned cod is the star here, dusted in a smoky blend of chili powder, cumin, and smoked paprika, then seared in a hot skillet until golden and broken into big, tender flakes. A quick-tossed cabbage slaw with red onion, cilantro, and fresh lime juice adds crunch and brightness, while a creamy, chipotle-spiked sauce brings just the right amount of heat to every bite. Everything gets piled onto warm corn tortillas, finished with a squeeze of lime and a few slices of avocado for good measure. The combination of char, spice, and citrus makes this one of those weeknight tacos that tastes like way more effort than it actually takes. Since the tortillas here are corn-based rather than wheat, this is a solid pick if you're building out a gluten free taco night.
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Make the chipotle sauce: stir together the mayonnaise, minced chipotle peppers, 1 tbsp lime juice, and honey in a small bowl until smooth. Taste and adjust heat by adding more chipotle if desired. Refrigerate until ready to serve.
Make the slaw: combine the shredded cabbage, red onion, and cilantro in a medium bowl. Drizzle with 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt, then toss until the cabbage is evenly coated and slightly wilted. Set aside.
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