1 pound boneless, skinless cod fillets, thawed if frozen
1 tablespoon olive oil
1 tablespoon fajita (or cajun) seasoning
1 package (14 oz.) coleslaw mix
1/4 cup cilantro, chopped
3 green onions, chopped
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice
3/4 teaspoon kosher salt
12 corn tortillas, warmed
2 avocados, sliced
1. Heat oven to 400°F.
2. Pat fish dry and gently coat with oil and seasoning mix. Place on a rimmed baking sheet. Bake 12-15 minutes until fish flakes easily and internal temperature reaches 145°F. Break into pieces.
3. Meanwhile, in a bowl mix together coleslaw, cilantro, onion, mayonnaise, sour cream, lime juice, and salt. Adjust seasoning to taste and set aside.
4. To serve, fill tortillas with slaw, top with fish pieces and avocado slices.
5. Refrigerate leftovers.