Golden turmeric-spiced cod gets a quick sear until it's crisp on the edges and flakes apart perfectly, then lands on warm cassava tortillas for a taco that's naturally sturdy and satisfying. The tangy, lightly pickled cabbage slaw adds crunch and brightness in every bite, while the creamy coconut-avocado sauce brings a cool, rich contrast to the warm spiced fish. Fresh lime and cilantro finish things off with a punch of freshness that makes this feel like a beach-side taco stand favorite. It's a naturally solid pick for a gluten free dinner rotation, with nothing about the flavor or texture feeling like a compromise. Whether you're feeding a crowd or just craving something vibrant and hands-on, this one comes together fast and eats even better.
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In a large mixing bowl, combine the shredded cabbage, sliced scallions, and chopped cilantro. Drizzle with the apple cider vinegar and olive oil, sprinkle with 1/2 tsp salt, and toss until the cabbage is evenly coated. Set aside to marinate for at least 15 minutes, until slightly softened and lightly pickled.
In a small blender or food processor, combine the avocado, coconut milk, lime juice, minced garlic, and 1/4 tsp salt. Blend until completely smooth and creamy, about 30 seconds. Taste and adjust salt if needed. Transfer to a small bowl and set aside.
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