Cod fillets seasoned with smoked paprika and garlic, topped with a pickled onion slaw.
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In a small bowl, whisk together the red wine vinegar and a pinch of salt, then toss with the sliced red onions and let sit for 15 minutes to quick-pickle.
In a separate large bowl, combine the shredded cabbage with half of the pickled onions and a splash of their liquid to create the slaw.
Pat the cod strips dry with paper towels and place them on a clean plate.
Mix the pimentón, garlic powder, and salt in a small dish, then rub the mixture evenly over all sides of the cod.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the cod to the skillet and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Warm the tortillas in a dry pan or over an open flame until soft and slightly charred.
Assemble the tacos by placing the fish in the tortillas, topping with the cabbage slaw, remaining pickled onions, and fresh cilantro.
