Combine canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add cod, place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes. Meanwhile, prepare other items.
Make the signature fish taco sauce by combining hot sauce, white vinegar, cider vinegar, brown sugar, cayenne peppers, ancho chili powder, salt and pepper. Whisk well.
Wrap tortillas in aluminum foil and place in oven on low heat to warm. Room temperature corn tortillas are rubbery. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp and then you will be having fish tostada (worse things can happen!)
In medium frying pan, spray cooking spray and heat over medium heat. Place cod fillets in the pan, 3 minutes on each side or until they flake easily with a spoon. Remove from pan and slice in ½ thin strips.
Combine extra virgin olive oil in a small bowl and whisk with cumin and fine sea salt. Baste onto corn or flour tortillas before assembling.
To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos. You can also make a miniature assembly line on individual plates as seen above. Enjoy!
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