There are no rules with tacos.
You do not have to use Cod. I have used flounder and even salmon before. Also add whatever toppings you like such as cheese, Pico de Gallo, and guacamole. This is your dish. When I make this dish, I put the coleslaw in the shell first followed by the fish and sauce and I do not need anything else. Except maybe warm tortilla chips and salsa.
Pairs well with Corona Beer or Pinot Noir.
For The Sauce
Half cup mayonnaise
Half cup sour cream
Two tablespoons Hidden Valley Ranch seasoning
Two tablespoons Chipotle Adobe sauce
One teaspoon garlic powder
Half teaspoon salt
Half teaspoon freshly ground pepper
Fresh lime juice from two limes
Combine all seasonings together and stir well
For The Coleslaw
One bag of classic coleslaw
One Cup of mayonnaise
1/4 cup sugar
1/8 cup white vinegar
Half cup chopped pickled jalapenos
One tablespoon Old Bay seasoning
Half tablespoon freshly ground black pepper
For the Fish Tacos
Five to six pieces of Cod, good thick pieces
8 Taco shells, hard, soft or a mixture
1/4 cup cilantro, chopped
2 tablespoons olive oil
1/4 cup salted butter, melted
Fresh lemon juice from one lemon
1/2 tablespoon Cayenne pepper
1/2 tablespoon freshly ground pepper
1/2 tablespoon salt
Red Pepper flakes to garnish, optional
Instructions for Coleslaw
In a large bowl, combine mayonnaise, vinegar and other dry ingredients and stir well. Taste your mixture. Season to taste. If you want sweeter, add a dash or two more of sugar. Add salt to taste and pepper to taste. Fold in the jalapenos and coleslaw. Mix well. Chill for at least 20 minutes before serving.
Instructions for Fish
Heat oven to 400 degrees Fahrenheit and grease a large rectangular pan. A 11 x 7 is a good size.
Arrange fish on the pan. Melt butter and pour over the fish. Drizzle lemon juice over the fish and season with cayenne pepper, salt, and pepper.
Bake uncovered for 20 minutes or until fish flakes easily with a fork. Really thick pieces of fish may need to cook an additional 5 minutes.
Once the fish is done, take a fork and break up the pieces. Do not mash. Stuff your Taco shells.
Drizzle the sauce over the Taco and garnish with cilantro. Serve with jalapeno coleslaw on the side.