Start by preheating your oven to 425°F (220°C). This high temperature will ensure your cod cooks evenly while developing a slight crispness.

In a casserole dish, lay your cod fillets. Drizzle them generously with olive oil and the juice from half the lime. Then, sprinkle cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper over the fish. This blend of spices creates a tantalizing flavor for the cod. Gently rub the spices into the fillets to ensure every bite is well-seasoned.

Put the casserole dish in the oven and bake for around 20 minutes. You want the cod to be flaky and opaque, perfect for shredding. Keep an eye on it—cooking times may vary slightly depending on the thickness of your fillets.

Once your cod is done, take it out of the oven. Using two forks, flake the fish apart right in the baking dish. This will make it easier to scoop into your tacos.

While the cod bakes, let’s whip up the zesty crema. In a separate bowl, combine the sour cream, minced garlic, lime zest, a bit of lime juice from the second half, and a pinch of salt. Stir well to blend all the flavors. Taste and adjust the seasoning if needed; you want it creamy with a slight tang.

In another bowl, toss together the shredded red cabbage with the apple cider vinegar and a splash of lime juice. This creates a vibrant slaw that cuts through the richness of the fish and crema while giving it that fresh crunch.

Warm up your tortillas to make them pliable and ready for filling. A quick way to do this is to put them on a microwave-safe plate and cover them with a damp paper towel. Heat them in the microwave for about 30 to 45 seconds, or until they’re warm.

Now comes the fun part—assembly! Take a warm tortilla and layer in some of the flaky cod, top with crunchy cabbage slaw, drizzle on the crema, and add diced tomatoes if you like. Don’t be shy with the toppings! Repeat this process for each taco, and serve immediately for the best experience.