Start by prepping your Tangy Red Cabbage Slaw and Garlic Cilantro Sauce. Mix together all of your red cabbage slaw ingredients together in a large bowl and move it to the refrigerator to chill. Then, add your garlic cilantro sauce ingredients to a small food processor, pulse to combine and transfer that to the refrigerator, as well.
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Mix fish seasoning spices together a small bowl and set aside.
Cut cod filet into 2 inch pieces for maximum spice ratio. Brush with olive oil and then sprinkle seasoning on all sides of your fish pieces and lay out on your baking pan. Bake for 12-14 minutes or until your fish flakes easily with a fork. You are looking for approximately 140 degrees.
While your fish is baking, warm your tortillas. Heat them for a few minutes in a skillet or on a griddle. When ready, flake your fish into bite size pieces and start assembling your fish tacos. Top with your red cabbage slaw, garlic cilantro fish sauce and your favorite taco toppings!