Golden, spice-crusted cod comes together in one skillet in under ten minutes flat, seared until it flakes apart at the edges and stays juicy in the center. Quick-pickled jalapeños give every bite a bright, vinegary snap, while a creamy cilantro-lime slaw with crunchy cabbage keeps things fresh and cool against the heat. Each strip gets a hit of chili powder, cumin, and smoked paprika before it hits the pan, so the fish itself carries most of the flavor rather than a sauce. Pile it all onto warm tortillas with sliced avocado and a squeeze of lime, and you've got a fast, colorful dinner that feels like a taco night upgrade. This one's an easy addition to a gluten free lineup, since the fish, slaw, and pickled peppers are all naturally suited to it — just make sure the tortillas you build with match your needs. Make the jalapeños ahead and the rest comes together in minutes.
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Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit at room temperature for at least 20 minutes until slightly softened and bright green. (The jalapeños can be pickled up to 1 week ahead and stored in the refrigerator.)
While the jalapeños pickle, combine the green cabbage, red cabbage, and cilantro in a medium bowl. Add the mayonnaise, 2 tbsp lime juice, and 1/4 tsp kosher salt, and toss until every strand is evenly coated. Taste and adjust salt. Set aside.
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