Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
1 tsp Old Bay
1 tsp dill weed
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced (Optional)

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, Old Bay, dill weed , cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Cook's Note:
You can use corn or flour tortillas.

fish