Flavorfully seasoned cod fillets enveloped in soft corn tortillas, topped with ruby red blood orange salsa, crispy green cabbage, and creamy guacamole, these easy fish tacos are unforgettably delicious!
8corn tortillas(or 16 if you want to double them up)
2cupsfinely shredded green cabbage or lettuce
In a medium bowl, combine orange segments, onion, cilantro, jalapeno, and salt. Stir to combine and set aside. Mash avocados with lime juice.
In small bowl, combine lime zest, chili powder, smoked paprika, and salt. Place fish In a shallow bowl, and coat with 1 tablespoon oil. Sprinkle with spice mixture and rub on both sides of fish.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add fish and cook, flipping once, until it flakes with a fork and internal temperature reaches 130°F, 3-5 minutes per side, depending on thickness of fillets.
Flake the fish into large chunks. Serve in corn tortillas with mashed avocado, cabbage, and blood orange salsa.
Double up the corn tortillas to better contain the filling. Hold tortillas over a gas flame with tongs to char.
To learn how to segment an orange, watch this one minute video.