Fish Taco Bake (Printable Version)

# What You’ll Need:

01 - 1 1/2 pounds chunky cod or haddock cuts.
02 - 1 tablespoon unsalted butter.
03 - 1 tablespoon extra virgin olive oil.
04 - 1/2 teaspoon sea salt.
05 - 1/4 teaspoon ground white pepper.
06 - 1/2 teaspoon smoked paprika.
07 - 1/4 teaspoon ground cayenne.
08 - 1/4 teaspoon ground coriander.
09 - 4 cups thinly sliced Napa cabbage.
10 - 1 cup crumbled Mexican Cotija.
11 - 1/4 cup fresh cilantro, roughly chopped.
12 - 1 ripe avocado, cut into small cubes.
13 - 18 corn tortillas, six-inch size.
14 - 2 fresh limes, sliced into wedges.

# Steps To Make It:

01 - Start by making the crema and onions beforehand. Soak your cabbage in warm water, drain, then repeat after 15 minutes.
02 - Put your fish in a buttered dish, mix the oil and butter together, brush it on, then sprinkle all spices over the top.
03 - Pop it in the oven at 375°F and let it go for 20-25 minutes until it breaks apart easily.
04 - Give your tortillas a light spray of oil and warm them up in a hot pan, about 30 seconds each way.
05 - Start with cabbage on bottom, add fish chunks, top with onions, sprinkle cheese, add cilantro, avocado and finish with crema.

# Extra Notes:

01 - Whip up the crema before you start cooking.
02 - Thicker cod cuts work best for this dish.
03 - Try setting up a taco bar so everyone can make their own.

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