Add all ingredients to a medium-sized bowl and mix until well combined. Set aside.
For the crema:
Add all ingredients to a mini food processor and pulse until well combined and smooth.
If you don’t have a food processor, mash the avocados in a medium bowl. Mince the garlic and add to the avocado alongside the remaining ingredients. Mix until well combined (can be a little chunky!).
For the fish:
In a large pan, warm the avocado oil over medium-high heat.
While the oil is warming up, mix together the spices in a small bowl.
Coat the cod with the spice mixture on both sides of the fish.
Place in the hot pan and sear for about 3 minutes a side. The fish is cooked when it starts to flake.
To assemble:
Warm your tortilla up in a pan (about 15-20 seconds).
Place the tortilla on your plate and spread avocado crema on top.
Layer the cabbage slaw, fish and any other desired toppings.
Serve immediately.
Notes
I used Siete’s Almond Flour Tortillas. I’ve also used:
Siete’s Cassava Tortillas
Sana’s Coconut Flour Tortillas
La Tortilla Factory’s Cauliflower & Cassava Flour Tortilla