Directions
Pat the cod dry and cut it into strips. Season the fish with the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side until opaque and flaky. Transfer the fish to a plate and squeeze half of the lime juice over it. In a bowl, combine the shredded cabbage, sour cream, the remaining lime juice, and cilantro. Warm the tortillas in a dry skillet. Fill each tortilla with fish, the cabbage mixture, tomato, and avocado.