Directions

1. Preheat oven to 325°F.
2. Add Clebby’s Avocado Oil, lime zest, lime juice, grated garlic, chili powder, cumin, and paprika, to a medium bowl. Stir to combine then add cod filets. Rub the seasoning onto the cod then place on a baking sheet.
3. Bake for 12-16 minutes, depending on the thickness of the fish. It will be opaque and easily flake when done.
4. Meanwhile, add Clebby’s Avocado Oil, sour cream, lime juice, sugar, salt, and chopped cilantro to a mixing bowl. Add cabbage and toss to coat. Let sit to let the cabbage soften.
5. Add the flesh of the avocados to a food processor with roughly chopped jalapeno, lime juice, Clebby’s Avocado Oil, garlic clove, sour cream, tender leaves, and stems of cilantro, cumin, and salt. Blend until smooth. Season to taste and transfer to a small bowl.
6. To assemble the tacos, warm tortillas then spread a dollop of avocado crema in the middle. Top with a few pieces of flaked cod and a scoop of slaw. Garnish with pickled onions and cilantro leaves.