CAJUN FISH TACOS WITH BLOOD ORANGE SLAW

INGREDIENTS

• 1 1/2 pounds wile caught cod
• 2 tablespoons grapeseed oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 cups shredded napa cabbage
• 1 blood orange peeled and chopped
• 1/4 cup cilantro chopped, plus more for topping
• juice of 1 lime
• pinch of salt and pepper
• 8 to 12 corn tortillas
• 4 radishes thinly sliced
• 1 or 2! avocados, thinly sliced
• lime wedges for serving
• tortilla chips for serving

INSTRUCTIONS 

1. Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
2. Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
3. Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
4. While the fish is cooking, toss together the cabbage, blood orange, cilantro, salt and pepper with the lime juice.
5. To assemble the tacos, add a few forkfuls of fish to the tortilla, top with the slaw, a slice or 2 of avocado and some radish slices. Serve with lime wedges and tortilla chips!